Niwakaya chōsuke.
Add grated ginger and chopped chives, and bake until crispy in a frying pan. It’s delicious keeping it that simple by itself.
I wonder what’s different from normal atsu-age (deep-fried tofu). You should absolutely buy some if you go to Fukuoka.
I buy tofu and spring water in the Iwataya basement food court which always keeps hot spring specialities from Ureshino, such as onsen yudōfu (hot spring tofu). It’s literally tofu boiled in hot spring water, but it takes time to simmer as the tofu square can melt and turn cloudy. So have pork shabu-shabu while waiting until the nabe has finished boiling and free. Vegetables are grilled at once and become really sweet. Though I ate my own way, a similar recipe is printed on the side of the packaging, which may have become the official way to eat of late. I hope you try this as it really is delicious.

今晩は温泉湯豆腐鍋ですよ＼(^o^)／

A post shared by Yoshikage Kajiwara (@kajiwara_lc) on Feb 12, 2017 at 2:33am PST