Enjoy plump, homemade atsauge served with an aromatic ponzu sauce made with 'Kunebu,' a citrus fruit from Kumamoto. By carefully draining and frying firm tofu, you'll create exquisite atsauge with concentrated tofu flavor. This refreshing Japanese dish is perfect as a snack with drinks.
Ingredients
Main Ingredients (2 servings)
- Firm Tofu 1 block
- Salt a pinch
- Frying Oil as needed
Seasonings
- [A] Kunebu Ponzu 2-3 tbsp
- [A] Chopped Green Onions 2 tbsp
- [A] Sliced Red Chili Pepper 1
- [A] Chopped Myoga Ginger 1
- [A] Sugar 1/2 tsp
- [A] Grated Ginger 1/2 clove
- [A] Sesame Oil 1 tsp
Steps
- Drain the tofu. Wrap firm tofu block in paper towels and place a weight on top to drain. [Key Tip!] Draining with weight, not the microwave, preserves the tofu's original smoothness and results in a delicious texture.
- Cut the tofu. Cut the drained firm tofu into 6 equal, bite-sized pieces.
- Season the tofu with salt. Pat the surface of the cut tofu dry and sprinkle with a pinch of salt.
- Fry the atsauge. Heat frying oil to about 170℃ (340℉) and fry the prepared tofu until golden brown. [Key Tip!] Be careful of oil splattering and fry until golden brown.
- Finely chop the green onions. Finely chop green onions and place them in a bowl.
- Finely chop the myoga ginger. Finely chop 1 myoga ginger and add to the same bowl.
- Grate the ginger. Grate 1/2 clove ginger and add to the bowl.
- Make the aromatic ponzu sauce. Add 1/2 tsp sugar, 1 tsp sesame oil, 1 sliced red chili pepper, and 2-3 tbsp Kunebu Ponzu to the bowl and mix everything well.
- Drain the oil from the atsauge. Thoroughly drain the oil from the fried atsauge.
- Plate and serve. Arrange the hot atsauge on a plate and generously pour the prepared aromatic ponzu sauce over it. [Key Tip!] Pouring the sauce over hot atsauge further enhances the aroma of the ponzu.
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