Homemade aburage
Sushi
How to make sushi
Mushroom hosomaki
Avocado futomaki
Pinwheel sushi
Uramaki sushi
Roll your own - Temaki
Sesame aubergine nigiri
Square sushi
Warm bbq aubergine sushi
Asparagus sushi
chirashi sushi
Aburage
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
vegan
Aburage are basically deep fried tofu pouches and can be bought in Asian food stores ready to use. However, as long as you have a deep fat fryer or a wok, they are easy to make at home. They can be stored in the fridge for days or in the freezer for weeks and deep frosted as and when you want them. They can be served hot or cold and filled with just about anything you want. In the picture I used basic sushi rice.

Ingredients
300g or 1 block of firm tofu
Vegetable oil for frying
Little mirin
little soy sauce
Wasabe
1 batch sushi rice
You must use firm tofu for this recipe as silken tofu will just fall apart.

Place the tofu on some kitchen paper and dry it off taking care not to break it up. Cut the tofu into 1.2cm (½ inch) thick rectangles.

If you have a deep fat fryer set the temperature to 120°C (248°F) and deep fry the tofu for 5 minutes. If you don't have one use a steady wok and set your hob to a low to medium setting and allow the oil to heat for 6 minutes before frying.
Drain the tofu on kitchen paper.
Turn the heat on your fryer up to 180°C (356°F) or medium to high hob setting and fry again for about 5 minutes. Drain on kitchen paper again.
Place the tofu in a sieve or colander and run hot water over it to remove as much as the oil as possible. Pat dry with kitchen paper again.

To serve use a sharp knife to cut a pocket on one side of each tofu rectangle. Make as large a pocket as you are able to without breaching the sides. Drizzle a little mirin and soy sauce into each pouch and leave it to marinate for a while. Then squeeze in some wasabe and fill with the sushi rice.
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Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally!

It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.