Dish

Aburaage

Aburaage is made by deep-frying thin slices of tofu until they are crispy and golden brown. The tofu is then pressed to remove excess oil and cut into small pieces. Aburaage has a slightly sweet and savory flavor and a chewy texture. It is often used as a filling for inari sushi, a type of sushi that is made by stuffing aburaage pockets with sushi rice. Aburaage can also be used as a topping for udon or soba noodles, or as a filling for bento boxes.

Asian cuisine› East Asian cuisine› Japanese cuisine

Snack

Origins and history

Aburaage is believed to have originated in China and was introduced to Japan during the Nara period (710-794). It was originally used as a food preservation method, as the deep-frying process helped to extend the shelf life of the tofu. Over time, aburaage became a popular ingredient in Japanese cuisine and is now used in a variety of dishes.

Dietary considerations

Aburaage is a good source of protein and is low in fat and calories. It is also gluten-free and suitable for vegetarians and vegans.

Variations

There are many variations of aburaage, including those that are stuffed with vegetables or meat. Some recipes also call for the aburaage to be marinated in a sweet and savory sauce before being used in dishes.

Presentation and garnishing

Aburaage is typically served on a small plate or as a topping for noodles or sushi rolls. It can be garnished with sliced green onions or sesame seeds for added flavor and texture.

Tips & Tricks

To prevent the aburaage from becoming too oily, it is important to press it firmly after deep-frying to remove excess oil. It is also important to use fresh oil for frying to ensure that the aburaage has a crispy texture.

Side-dishes

Aburaage is often served with a variety of dipping sauces, including soy sauce, ponzu sauce, or a mixture of soy sauce and mirin. It can also be used as a topping for salads or as a filling for sandwiches.