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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.
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Ingredients 300g or 1 block of firm tofu Vegetable oil for frying Little mirin little soy sauce Wasabe 1 batch sushi rice |
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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. |
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| Drain the tofu on kitchen paper. |  |
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| 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. |  |
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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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