All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Atsuage to mizuna no ponzujoyu-ni / deep-fried tofu and mizuna simmered in citrus soy sauce

The citrus note from ponzujoyu refines this simple pair of everyday ingredients.

1/2 of recipe:
175 calories; 12.8 g protein; 12.2 g fat; 3.1 g carbohydrate; 1.5 g net carbs; 137 mg sodium (when made with homemade ponzujoyu using 50% reduced sodium soy sauce; 350+ mg when made with store-bought ponzujoyu); 0 mg cholesterol; 1.6 g fiber


2 atsuage deep-fried tofu (216 g in photo)
Handful mizuna (60 g in photo)
100 cc dashi (katsuo-kobu bonito-kelp or kobu kelp dashi recommended)
1 tbsp ponzujoyu citrus soy sauce


Place atsuage in boiling water or pour boiling water over atsuage to get rid of excess oil.
Pat dry with paper towel.


Cut atsuage into squares.
Cut mizuna into 4-5 cm.
Keep mizuna covered to prevent it from drying or wilting.


In a pot large enough to hold atsuage in a single layer, put dashi and ponzujoyu, and bring to boil.


Put atsuage, place otoshibuta drop cover directly on top, and simmer on medium low heat for 3 minutes.
Flip atsuage, place otoshibuta drop cover again, and simmer for another 3 minutes.

Remove from heat, cover pot, and let cool (completely, if time allows).


When ready to finish cooking, return pot to heat.
Flip atsuage, and heat through.


Move atsuage to one side, and place mizuna in open space.

Tilt pot to pool broth, and cook mizuna in broth while mixing with chopsticks often.
When mizuna is cooked through, it is ready to serve.


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