175 calories (1/2 of recipe); 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
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.
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.
- If mizuna is not available, try mibuna, mustard greens, leaves of daikon radish or kabu turnip, and kaiware daikon radish sprouts.
- If atsuage is not available, usuage thin deep-fried tofu or ganmodoki deep-fried tofu patties should work.