Abura-age
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Deep-fried tofu slices
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| Abura-age, or thin slices of fried tofu | |
| Type | Tofu |
|---|---|
| Place of origin | Japan |
| Main ingredients | Tofu |
| Similar dishes | Tofu skin |
Abura-age (油揚げ, lit. 'oil-fried') is a Japanese food product made from tofu. Thin slices of tofu are deep-fried, and the product can then be split open to form pouches.[1] Abura-age is often used to wrap inari-zushi (稲荷寿司), and it is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune ) like deep-fried tofu. Abura-age can also be stuffed, e.g. with nattō , before frying again. There is a thicker variety known as atsu-age (厚揚げ) or nama-age (生揚げ).
Gallery
[edit ]-
Inarizushi (bottom)
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Inari udon
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Kinchaku, stuffed tofu pouch in soup
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With katsuobushi flakes
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Atsu-age, a thicker variant
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See also
[edit ]- Tofu skin
- Tempura – Japanese dish of battered, deep-fried fish or vegetables
- List of deep-fried foods
- List of soy-based foods
- icon Food portal
- Fu (麩)
References
[edit ]- ^ Davidson, Alan (20 November 2014). "tofu". In Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-967733-7.
Bibliography
[edit ]Wikimedia Commons has media related to Aburaage .
- Kenkyusha's New Japanese-English Dictionary, Kenkyusha Limited, Tokyo 1991, ISBN 4-7674-2015-6
