Grilled atsuage and kimchi cheese

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

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

INGREDIENTS (2SERVINGS)

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

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.

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)♡‧₊