Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, our family's extra-juicy aburaage. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Aburaage is Japanese deep-fried tofu pouches made from soybeans. Comments Off on Aburaage (Japanese Fried Tofu Pouch). This post may contain affiliate links.
Our Family's Extra-Juicy Aburaage is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Our Family's Extra-Juicy Aburaage is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook our family's extra-juicy aburaage using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Our Family's Extra-Juicy Aburaage:
- Prepare 2 Aburaage
- Take 200 ml ☆ Water
- Make ready 100 ml ☆ Sake
- Get 3 tbsp plus ☆ Sugar
- Make ready 2 tbsp ☆ Soy sauce
It has a mild soy flavor and a spongy texture and absorbs seasonings well. You can open it up and make a pouch to use for Inarizushi or cut thinly to use for Miso soup, and it is also a main ingredient for Kitsune Udon. My family like Takikomi Gohan, seasoned and cooked rice with various ingredients and in Spring I often make Takenoko Gohan, cooked rice with boiled fresh bamboo. The important factor of bamboo rice is not a bamboo, but Aburaage, deep-fried thinly cut Tofu.
Steps to make Our Family's Extra-Juicy Aburaage:
- Put the ☆ ingredients in a pan and bring to a boil. Add the opened up aburaage pockets, cover with a drop lid or otoshibuta and simmer until there's no liquid left in the pan. Press down on the aburaage occasionally.
- Turn the bag over the roll the other side too. (Your hands won't get messy since they don't touch the aburaage directly.)
- Cut the aburaage over the plastic bag into half. Put the aburaage (remove the bag) into the boiling water. Boil for a minute and drain into a colander or sieve.
- When they've cooled down enough to handle, squeeze out each piece gently to remove any excess water, and open them up slowly to form pockets.
- Put the ☆ ingredients in a pan an bring to a boil. Add the opened up aburaage pockets, put a small lid right on top of the food (otoshibuta) and simmer until ther's no liquid left in the pan. Press down on the aburaage occasionally.
- Let cool with the lid on to allow the flavors to penetrate (if you can leave them overnight, they'll become really good)! Stuff with sushi rice to make inari sushi.
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So that is going to wrap this up with this exceptional food our family's extra-juicy aburaage recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
