Atsuage with ponzu つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
Atsuage no shouga ponzu kake (厚揚げの生姜ぽん酢かけ）
deep fried tofu = atsuage ginger = shouga pour=kake
This dish is deep fried tofu (atsuage) heated in a microwave and topped with ginger and ponzu sauce.
This is a super easy and time saving recipe that my mom used to make.
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‼
Check out this recipe too. 👉 Grilled atsuage and kimchi cheese
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.
About soy beans
Although Japanese cuisine is mainly grain-based and has little animal protein, soybeans have been called “meat of the field” because of their high content of both protein and fat.
Proteins, which are important constituents of the body, are made up of 20 types of amino acids linked together. Of the 20 types of amino acids, 9 types of essential amino acids cannot be synthesized in the body and must be obtained from food.
It is well known that amino acids play an important role in muscle strengthening and growth.
Additionally, in Japan, kelp, shiitake mushrooms, and bonito flakes have been used to make dashi for a long time. This is because these foods contain large amounts of umami ingredients such as guanylic acid, inosinic acid, and glutamic acid. 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.
Rice, the staple food of the Japanese people, is low in an essential amino acid called lysine, while soybeans contain a lot of lysine. However, soybeans are low in the amino acid methionine, while rice is high in methionine. Therefore, if you eat a combination of rice and soybeans in your meal plan, they will compensate for each other’s deficiencies in terms of amino acid balance. Combinations such as rice and natto, or rice and miso soup are nutritionally compatible.
NUTRITION FACTS of Atsuage with ponzu
196 kcal Protein 12.9 g Fat 10.6 g Carb 12.5g Salt Equivalent 1.5 g
INGREDIENTS for Atsuage with ponzu
- deep fried tofu 120g
- ponzu sauce 15g
- grated ginger 5g
- green onions 5g
Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice.
Atsuage with ponzu COOKING INSTRUCTIONS
➀ Put the fried tofu in a heat-resistant dish, cover loosely with plastic wrap, and heat in the microwave for 1 minute.
② If it gets too hot, the fried tofu will explode, so open the microwave door once.
③ Heat in the microwave for another minute.
④ Cut the green onions into small pieces.
⑤ Add ponzu sauce, grated ginger, and green onions.
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