Deep-fried tofu and thick sauce

厚揚げのそぼろ煮（atuage　no soboro　ni）

EXPLANATION

It’s super easy to make with just two main ingredients. Ginger is effective in the starchy sauce and warms the body.

It’s made with just cheap deep-fried tofu and minced meat, so it’s great value for money.

Deep-fried tofu is a food made by deep-frying thickly cut tofu. In Japan, it is called “Atsuage” or “Namaage”.

By frying only the surface of the tofu, the texture of the tofu is preserved and the aroma is added.
In addition, the one that uses silken tofu is called “kinu-atsuage”, which is soft and has a smooth texture. Recently, there are also products with a chewy texture. I like the soft and chewy texture. Use whatever you like, normal atsuage or kinu-atsuage.

NUTRITION FACTS

235kcal Protein 14.5g Fat 15.6g Carb 7.1g Salt Equivalent 1.2g

INGREDIENTS(4servings)

deep-fried tofu 360g
hot water 500g
8 green shiso leaves
minced pork 100g
☆dark soy sauce 15g
☆light soy sauce 15g
☆sake 10g
☆sugar 10g
☆mirin 10g
☆dashi stock granule 3g
potato starch 20g
water 20g
grated ginger 10g

HOW TO COOK

➀Soak the deep-fried tofu in hot water for 1 minute. By boiling the deep-fried tofu and removing the oil, the flavor will be absorbed more easily. Take it out and cut it into 4cm squares.

②Shred the green shiso leaves.

③Put the deep-fried tofu and water in a pot and bring to a boil, then add the minced pork, dark soy sauce, light soy sauce, sake, sugar, mirin, and dashi stock granules.

④When the water has reduced to about half, turn off the heat, add the potato starch dissolved in water and mix everything.

⑤Then turn the heat back on and simmer for a few minutes.

⑥Top with grated ginger and shredded green shiso leaves.

MEMO

⋈*Mirin is an alcoholic beverage made from glutinous rice, rice malt, and shochu, and is widely used as a seasoning. It is a light yellow liquid with a sweet taste. Currently, ‘hon mirin’ and ‘mirin-style seasoning’ are distributed in the market. Along with soy sauce and miso, it is an indispensable ingredient in Japanese cuisine.

⋈*My favorite is the bonito soy sauce made in Oita prefecture. Flavorful and not too salty.

⋈*I used tableware made by a potter named Asami Maeda. It’s a transparent, bluish white color and has a cute shape.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊

厚揚げのそぼろ煮ってどんな料理？？

主な材料2つだけでとても簡単に作れます。とろみのついたタレには生姜が効いていて体が温まります。安い油揚げとひき肉だけで作るのでコスパ抜群です。

厚揚げは厚めに切った豆腐を油で揚げた食べ物です。日本では「厚揚げ」または「生揚げ」と呼ばれています。

豆腐の表面だけを揚げることで、豆腐の食感を残し、香ばしさが加わります。
また、絹豆腐を使ったものは「絹厚揚げ」と呼ばれ、柔らかく滑らかな食感が特徴です。最近ではモチモチとした食感の商品もあります。私は柔らかくてもちもちした食感が気に入っています。普通の厚揚げでも絹厚揚げでもお好みでどうぞ。

材料（４人分）

油揚げ　 360g
熱湯　500g
青シソ　 8枚
豚ひき肉　100g
☆濃口醤油　15g
☆薄口醤油　15g
☆日本酒　10g
☆砂糖　 10g
☆みりん　10g
☆顆粒だし　 3g
片栗粉　 20g
水　20g
すりおろし生姜　10g

日本語の作り方(*ˊᵕˋ)♡‧₊

➀厚揚げを熱湯に1分浸す。油揚げは茹でて油抜きをすることで味が馴染みやすくなります。取り出して4cm角に切る

②大葉を千切りにする

③鍋に厚揚げと水を入れて沸騰させ、豚ひき肉、濃口醤油、薄口醤油、酒、砂糖、みりん、顆粒だしを入れる

④水分が半分くらいになったら火を止め、水で溶いた片栗粉を加えて混ぜる

⑤再び火をつけて数分煮込む

⑥おろし生姜と千切り大葉を飾る