Quick Recipes Deep fried tofu topped with kimchi and cheese

Deep fried tofu topped kimchi and cheese 次のページで日本語で説明しています(*´³`*)♡

Atsuage no kimchi cheese yaki（厚揚げのキムチーズ焼き）

What kind of dish is Atsuage no kimchi cheese yaki ??

thick deep-fried tofu ＝ atsuage

The thick deep-fried tofu is topped with kimchi and cheese, then grilled, then topped with soy sauce, chopped green onions, and seaweed.

I cook it in a frying pan, but you can also put it in a heat-resistant dish and grill it in the oven. Umami is jammed.

Umami is one of the senses of taste and is what makes people feel that food is delicious. Glutamic acid is a type of amino acid that is the source of the umami flavor in kelp, tomatoes, cheese, fish, and meat.

What kind of food is Atsuage??

“Atsuage” and “aburaage” are both fried tofu.

Atsuage (thick deep-fried tofu) is made by frying the tofu on the surface to add flavor, while the center retains the texture of tofu. Aburaage (thin deep-fried tofu) is perfectly cooked inside. Both can be used as ingredients for simmered or stir-fried dishes.

Surprisingly, it goes well with chili sauce and cheese. Be sure to always stock your refrigerator with ”deep-fried tofu”, an excellent and inexpensive ingredient‼

Atsuage, which uses silken tofu as a raw material, is called “kinuatsuage”. I always use Kinu Atsuage because I like its soft and chewy texture. For this recipe, you can choose either regular atsuage or kinuatsuage.

What kind of food is kimchi??

Kimchi (Korean: 김치) is a traditional pickle produced on the Korean Peninsula. The main ingredients are vegetables such as Chinese cabbage, salt, chili pepper, salted seafood, and garlic.

Traditionally, kimchi was made by pickling vegetables in salt as a preserved food for the winter. Since then, it has changed to include spices such as garlic, pepper, and chili pepper. Nowadays, the one made from ancient times is called Baekkimchi (white kimchi), and the one mixed with chili pepper is classified as kimchi.

Kimchi has an attractive flavor that combines the stimulation of chili peppers, the sweetness of vegetables, the sourness caused by lactic acid fermentation, and the saltiness.

In Japan, there are two types of kimchi: Chinese cabbage kimchi and kimchi made from other vegetables. People don’t like kimchi that is too sour, so the upper limit of acidity is set, and the fermentation period is set shorter than that of Korean kimchi. In addition, soy sauce is added to make it more suitable for Japanese people.

Kimchi is rich in nutrients such as vitamin C, capsaicin, and lactic acid bacteria. By eating kimchi, you can expect health and beauty benefits such as improving immunity, beautifying your skin, and relieving constipation. However, it is very salty, so don’t eat too much.

NUTRITION FACTS of Deep fried tofu topped kimchi and cheese

179kcal Protein 12.6g Fat 10.4g Carb 9.7g Salt Equivalent 1.8g

INGREDIENTS for Deep fried tofu topped kimchi and cheese (2SERVINGS)

• thick deep-fried tofu (kinu atsuage) 180g
• kimchi 70g
• cheese 30g
• chopped green onions 10g
• chopped seaweed(nori) 2g
• soy sauce 5g

Deep fried tofu topped kimchi and cheese COOKING INSTRUCTIONS

① Cut the atsuage into bite-sized pieces and fry in a frying pan until the surface is golden brown. 　

② Top with kimchi and cheese, cover and steam until the cheese melts.

③ Sprinkle chopped green onions, seaweed and soy sauce.

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