Abura-age
Atsu-age
Abura-age (油揚げ) is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C (230–248 °F), and then again at 180–200 °C (356–392 °F). Abura-age is often used to wrap inari-zushi (稲荷寿司), and 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).
The Japanese were the first to develop tofu pouches.
See also
- Tofu skin
- Tempura – Japanese dish of battered, deep-fried fish or vegetables
- List of deep-fried foods
- List of soy-based foods
Food portal- Fu (麩)
References
Bibliography
Wikimedia Commons has media related to Aburaage.
- Kenkyusha's New Japanese-English Dictionary, Kenkyusha Limited, Tokyo 1991, ISBN 4-7674-2015-6
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