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Top 5 dishes made from Abura-age (Thin Fried Tofu)
1 . Tofu & Vegetable Stuffed Abura-age (Thin Fried Tofu)
Tofu & Vegetable Stuffed Abura-age (Thin Fried Tofu)
This vegetarian dish is made with Tofu, Abura-age (Thin Fried Tofu) and Edamame, which are great sources of protein. I liked Chicken Mince version better when I was a child, but I prefer this vegetarian version now. I usually add Hijiki (a sea vegetable), but I haven’t seen it for many years. Shops are not selling Hijiki in Australia. If you have it, add 1-2 tablespoons of it.
Ingredient
1 teaspoon
grated Ginger
1
Egg
2 tablespoons
Soy Sauce
1 tablespoon
Sugar
1 tablespoon
Mirin
Cooking instructions
* Step 1
Tofu should not contain too much water. Wrap with paper towel and gently press to remove excess water.
* Step 2
Prepare Vegetables. Frozen Vegetables must be thawed. If you use Carrot and Beans, cut them into very small pieces.
* Step 3
In a bowl, combine drained Tofu, Ginger, all Vegetables, Egg and Soy Sauce. Divide into 6 even portions.
* Step 4
Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. *Note: This process is optional, but the heat softens Abura-age and next process will be easier. Soak in hot water is alternative option. Remove excess water.
* Step 5
Cut each Abura-age in half, carefully open and make bags. Fill each bag with the Tofu mixture and secure with a toothpick.
* Step 6
Place all the sauce ingredients in a large saucepan and bring to the boil over medium heat.
* Step 7
Once the sauce starts boiling, gently place the Abura-age bags in the sauce, cook for 5 minutes. Turn them over, and cook for further 5 minutes until the sauce slightly thickens.
Note: if there is a photo you can click to enlarge it
2 . Chicken Mince in Abura-age (Thin Fried Tofu)
Chicken Mince in Abura-age (Thin Fried Tofu)
I used to make this dish using Tofu as filling, but I like Chicken Mince version better. I wanted to add Hijiki (a sea vegetable) as well, but I haven’t found it for many years where I live. If you have it, add 1 tablespoon of it.
Ingredient
125 g
Chicken Mince
1 teaspoon
grated Ginger
1/4 cup
Edamame OR Peas
1 pinch
Salt
2 tablespoons
Soy Sauce
1 tablespoon
Mirin
1 tablespoon
Sugar
Cooking instructions
* Step 1
Blanch Carrot and Edamame in boiling salted water, then drain. In a bowl, combine Chicken Mince, Ginger, all Vegetables and Salt. Divide into 6 even portions.
* Step 2
Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. *Note: This process is optional, but the heat softens Abura-age and next process will be easier. If you don’t have the microwave, soak in hot water is alternative option. Dry with paper towel.
* Step 3
Cut each Abura-age in half, carefully open and make bags. Fill each bag with the Chicken mixture and secure with a toothpick.
* Step 4
Place all the sauce ingredients in a large saucepan or pot, and bring to the boil over medium heat.
* Step 5
Once the sauce starts boiling, gently place the Abura-age bags in the sauce, cook for 5 minutes. Turn them over, and cook for further 5 minutes. Allow to cool slightly in the sauce.
Note: if there is a photo you can click to enlarge it
3 . Soboro Mixed Inari-zushi
Soboro Mixed Inari-zushi
In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince.
Ingredient
2 cups (180 ml)
cup) Japanese Short Grain Rice
50 ml
Rice Vinegar
40 g
(about 40ml) Sugar
1 teaspoon
grated Ginger
1 handful
Baby Spinach
4 tablespoons
Sugar
4 tablespoons
Soy Sauce
6 sheets
Abura-age (thin fried tofu)
1 cup
Dashi
4 tablespoons
Mirin
Cooking instructions
* Step 1
If you use ready-to-use 'Inari-zushi no Moto', I recommend to empty the contents into a saucepan to heat, then cool. You can alter the flavour by adding more soy sauce or sugar.
* Step 2
If you cook by yourself, cut Abura-age in half and open them carefully. Pour very hot water over the Abura-age to remove oil from them. Place all ingredients in a saucepan and cook Abura-age until the sauce thickens. Let them cool in the sauce.
* Step 3
Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
* Step 4
When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
* Step 5
Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice.
* Step 6
Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg.
* Step 7
Lightly squeeze the seasoned Abura-age, carefully open the bags, and fill the bags with the rice mixture.
Note: if there is a photo you can click to enlarge it
4 . Mochi in Abura-age (Thin Fried Tofu)
Mochi in Abura-age (Thin Fried Tofu)
There is a hot pot dish called ‘Oden’ in Japan. The popular ingredients of ‘Oden’ include Fishcakes, Daikon, Konnyaku (Konjac) and Boiled Eggs, but my favourite is Abura-age (Thin Fried Tofu) bags that have Mochi inside. These Mochi Abura-age bags can be cooked in any flavoured soup of your choice, but I included a soup that is similar to ‘Oden’ soup.
Ingredient
2 tablespoons
Sake (Rice wine)
1 tablespoon
Soy Sauce
1 tablespoons
Mirin *OR 1 teaspoon Sugar
Cooking instructions
* Step 1
Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required.
* Step 2
*Note: This process is optional, but the heat softens Abura-age and next process will be easier. If you don’t have the microwave, soak in hot water is alternative option. Dry with paper towel.
* Step 3
Cut each Abura-age in half, carefully open and make bags. Place 1/2 piece Mochi in a bag and secure with a toothpick. *Note: Today I tied with Kanpyo.
* Step 4
*Note: You don’t need to buy expensive Mochi. Make ‘Easy Mochi‘ using Glutinous Rice Flour.
* Step 5
Repeat with remaining Abura-age and Mochi, and make 6 to 8 bags.
* Step 6
Place all the soup ingredients in a saucepan and bring to the boil over medium heat.
* Step 7
Once the soup starts boiling, gently place the Abura-age bags in the sauce, cook for 5 to 10 minutes or until Mochi is soft. *Note: It won't take long if you use home-made Mochi.
* Step 8
*Note: You can cook these Mochi Aura-age bags in the soup of your choice, such as Miso Soup.
Note: if there is a photo you can click to enlarge it
5 . Egg in Abura-age (Thin Fried Tofu)
Egg in Abura-age (Thin Fried Tofu)
‘Abura-age’ is thinly sliced & deep-fried Tofu. It is used to make ‘Inari-zushi’ wraps and many other dishes in Japan. My mother often cooked this delicious ‘Egg in Abura-age’ for my bento lunch. If you like ‘Inari-zushi’, you will fall in love with this dish.
Ingredient
2 tablespoons
Soy sauce
2 tablespoon
Mirin
2 tablespoons
Sugar
Cooking instructions
* Step 1
Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required.
*Note: This process is optional, but the heat softens Abura-age and next process will be easier. If you don’t have the microwave, soak in hot water is alternative option. Dry with paper towel.
* Step 2
Cut each Abura-age in half, carefully open and make bags. Crack an Egg, place it in a bag and secure with a toothpick. Repeat with remaining Abura-age and Eggs.
* Step 3
Place all the ingredients of the sauce in a large saucepan or pot, and bring to the boil over medium heat.
* Step 4
Once the sauce starts boiling, gently place the Abura-age bags in the sauce, cook for 5 minutes. Turn them over, and cook for further 5 minutes. Then remove from the sauce. If you leave them in the hot saucepan, the eggs will be cooked more.
* Step 5
Simmer the remaining sauce until slightly thickens, then pour over the cooked Abura-age bags.
* Step 6
*Note: Cooking time depends on your preference. If you want the Eggs cooked softer or harder, alter the cooking time.
Note: if there is a photo you can click to enlarge it
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