Thick Deep Fried Tofu With Kimchi Cheese

Atsuage Kimchi Cheese Yaki（厚揚げのキムチーズ焼き）

What kind of dish is Atsuage kimchi cheese yaki ??

thick deep fried tofu ＝ atsuage

The thick deep fried tofu is topped with kimchi and cheese, then grilled, then topped with 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.

Many Japanese people do not like kimchi that is too sour, so the fermentation period is set shorter than Korean kimchi to reduce the acidity. In addition, soy sauce is added in most cases to create a taste that suits Japanese tastes.

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 : Atsuage Kimchi Cheese Yaki

• 278 Calories
• Protein 20.7 g
• Total Fat 19.6 g
• Total Carbohydrates 5.0 g
• Sodium 1.8 g

INGREDIENTS : Atsuage Kimchi Cheese Yaki (1SERVINGS)

• Thick deep fried tofu (kinu atsuage) 130g
• Kimchi 50g
• Cheese 20g
• Chopped green onions 5g
• Chopped seaweed (nori) 1g

(Add soy sauce to your taste.)

How to make Atsuage Kimchi Cheese Yaki

1. Cut the deep-fried tofu into bite-sized pieces.
2. Put the deep-fried tofu in a frying pan and fry until golden brown.
3. Add the kimchi and stir fry briefly.
4. Put on the cheese.
5. Cover the pan and heat over low heat until the cheese is melted.
6. Serve on a plate.
7. Put on the chopped green onions and seaweed.

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