Aburaage Recipe: How to Prepare Japanese Deep-Fried Tofu

Aburaage, also known as usu-age, is a type of Japanese deep-fried tofu (bean curd). To make aburaage, thin slices of momen-dofu (firm tofu) are deep-fried until they expand, creating a hollow space inside the tofu. The tofu is then deep-fried a second time at a higher temperature to form a golden-brown crust.

There are different types of deep-fried soybean curd in Japanese cuisine:

1. 1. Aburaage: Aburaage is more sturdy and flexible than firm tofu, and it can be opened up like a pita and wrapped around rice or other fillings. It's easy to pick up with chopsticks, and its porous texture readily absorbs the flavors of soups and stews. Aburaage is oily, so you might want to blot off excess oil with a paper towel or rinse it in hot water before serving.
2. 2. Inari age: Inari age is aburaage that has been simmered in a mix of dashi (a kombu-based stock), soy sauce, mirin, and sugar.
3. 3. Atsu-age: Atsu-age is a thick deep-fried tofu block. You can eat it like a steak or serve it cubed in miso soup and salads. You can also serve atsu-age as a grilled wedge, resembling a toasted slice of brie.

Aburaage and inari age are used in a variety of Japanese appetizers, soups, and stews.

1. 1. Kitsune udon: Kitsune udon is an udon noodle soup topped with inari age.
2. 2. Inarizushi (inari sushi): These deep-fried tofu pouches filled with sushi rice (vinegared rice) are a bento box staple.
3. 3. Miso soup: Use aburaage in place of or in addition to regular tofu in miso soup for textural contrast.
4. 4. Hijiki seaweed salad: This vegetable-forward side dish often includes some hearty strips of fried tofu.
5. 5. Oden: Oden is a Japanese stew that typically features deep-fried tofu pouches filled with mochi and vegetables.