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This Aburaage recipe is mouthwatering and has a fluffy texture, it is easy to make, and it’s a great quick snack or a side dish.
Aburaage is a classic Japanese dish made of thinly sliced fried tofu. Because of its firm texture and ease of picking up with chopsticks, it is more popular than regular tofu.
In Japanese cuisine, many forms of aburaage are employed, including inari-age and astu-age. Inari-age is a kind of aburaage that is drenched with soy sauce, dashi (a kombu-based broth), sugar, and mirin. Astu-age is fried tofu that looks like a steak and is eaten with salads and miso soup.
It is a versatile meal that may be used in a variety of traditional Japanese soups, stews, and appetizers. Mixed rice (takikomi gohan), Inari-zushi, Kitsune Udon, and Kinchaku are other examples.
What is Aburaage?
Aburaage is a Japanese deep-fried tofu product made from soybeans. It’s a staple ingredient in many vegetarian Japanese recipes. You can buy it at a Japanese grocery store or Asian market. You can even freeze it so that you can use it in future cooking. It’s also great for rice dishes. Aburaage can be fried several times to get a golden crust. Once cooked, it will retain the flavor of the dashi stock. I use it in my inari sushi recipe, and it is delicious.
Tofu Hyakuchin discovered the recipe for fried tofu in 1782, however, there is some confusion concerning puffed tofu pouches. Tofu pouches were invented in 1853, while inarizushi (tofu pouches filled with vinegared rice) were invented in 1968.
Because of their small weight and extended shelf life, they are generally manufactured in factories. Due to increased demand, companies produced between 300,000 and 450,000 bags per day in the 1980s.
Inari-zushi gets its name from the Inari Shrine, where the God of Industry, Agriculture, Fertility, and Worldly Success is worshiped. The fox is the sanctuary’s symbol, and aburaage is a favorite meal of foxes. Inari-zushi is also a good luck charm, and Japanese mothers commonly pass it for their children’s examinations in order to please the god of the Inari temple.
Fried tofu varieties
In Japanese cuisine, there are various forms of fried soybean curd:
- aburaage: firmer and more flexible than firm tofu, aburaage may be opened like a patty and wrapped over rice or other contents. It is easy to pick up with chopsticks, and its porous structure absorbs soup and stew ingredients effectively. Because the aburaage is oily, you should wipe excess oil with a paper towel or rinse it in hot water before serving.
2. inari age: inari age is aburaage cooked in a broth made of kombu, soy sauce, mirin, and sugar.
3. atsu-age: A thick, deep-fried slab of tofu is atsu-age. It may be consumed as a steak or chopped in miso soup and salads. Atsu-age can also be served grilled in the shape of a toasted brie slice.
Caution: Aburaage is a greasy meal, but excess oil may be wiped away with a tissue.
This aburaage recipe is easy to prepare and it is very delicious and can be used in many meals.
Preparation time: `5 minutes
Time to cook: 15 minutes
Total 20 minutes
- 19 oz brick firm tofu
- Peanut oil
- Wrap the tofu block in paper towels and set it between two flat hard surfaces. Allow for an hour at room temperature to evaporate extra moisture.
- Slice it into half-inch (1 cm) pieces.
- Fill the pan halfway with oil and heat to 121 degrees Celsius.
- Add 2 or more slices, depending on the size of the pan, but don’t overdo it.
- Flip the slices after 6-8 minutes, or until they have expanded and become fluffy.
- Turn the heat up a little.
- Fry all of the tofu pieces for about 3 minutes more until golden brown.
- Remove any excess oil with paper towels or a hot water rinse (optional).
- Serve the dish immediately or cover it firmly in plastic wrap and store it in the refrigerator for later use.
- Yield: 8
- 1 serving size
- Servings per container: 71 calories 5 g total fat 1 g Saturated Fat 0 g trans fat, 4 g unsaturated fat 0 mg cholesterol 3 mg sodium 1 g carbohydrate 1 g fiber 0 g sugar 7 g protein
Hope you enjoyed this aburaage recipe as much as I and my family and friends did. It is easy to make and really great addon to many meals. If you like this please share it with your friend and give me a rating below. Also, feel free to ask me anything in the comment section. Thank you.
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