• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • Facebook
  • Instagram

Essence of Japan

Essence of Japan

stories & recipes related to Japanese cooking

  • About
  • Cooking Classes
  • Travel with Yoko
  • Recipe / Blog
    • Basics
    • Breakfast
    • Small Plate
    • Main
    • Dessert & Drink
    • Vegetarian
    • Vegan
    • Food and Culture
  • Contact
  • All Recipes
  • Basics
  • Breakfast
  • Small Plate
  • Main
  • Dessert & Drink
  • Food and Culture

Grilled Abura-age

September 6, 2014 by yokosakai

Abura-age (aburage, age) is a thinly sliced and deep fried tofu not confused with Atsu-age which is a deep fried whole tofu.  When a thinly sliced tofu is deep fried, it puffed up like a tofu pouch. Probably Inari-zushi is the most familiar example to you.  The brown sweet skin is the abura-age. Also it is a typical ingredient for a miso soup.

Abura-age is very flavorful since it is deep fried so small amount would add a good flavor to a dish.  I often add sliced abura-age to vegetable dishes, and it adds so much flavor. I think it can be a great substitution for meat products, and it is a very versatile useful ingredient that I always make sure to keep a few in my freezer (it lasts longer this way).

My favorite way to eat abura-age is just simply grill it over an open flame and pour some soy sauce while still hot so it absorb the sauce nicely.  I would serve it on top of steamy hot rice maybe with a sprinkle of ichimi, Japanese hot pepper. That is one of my favorite lunch when I am alone at home.

Grilled Abura-age with Rice

Ingredients:

  • Abura-age
  • Soy sauce
  • Ichimi (Japanese red pepper)
  • Bowl of rice
  1. Grill abura-age over an open flame or under a broiler. You could also grill on a hot cast iron pan with no oil.
  2. When it is done, sprinkle some soy sauce over it.
  3. Slice abura-age, and put on cooked rice or some other grain of your choice. Sprinkle some ichimi pepper if you would like.
Category: Basics, Breakfast, Recipe / Blog, Small Plate, Vegan, Vegetarian
Previous Post:Kinako: Roasted Soy Bean Powder
Next Post:Niku Miso

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Essence of Japan

info@essenceofjapan.net

Nagoya JAPAN
Boston USA

Recent Posts

Search

Copyright © 2023 · Essence of Japan · All Rights Reserved · Powered by Mai Theme