Abura-age

Abura-age is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying first at 110~120 °C, and then again at 180~200 °C. Abura-age is often used to wrap Inari sushi, and is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of folk stories that foxes (kitsune) like deep-fried tofu. Abura-age can also be stuffed, e.g. with natto, before frying again. In the Kansai region, it is called usu-age.

History

The production of Abura-age dates back to the Edo period in Japan. It was a practical way of preserving tofu, which has a short shelf-life. The name "Abura-age" literally means "oil-fried", and it is so named because the tofu is deep-fried in oil.

Preparation

Abura-age is prepared by cutting tofu into thin slices and deep frying them. The frying process removes the water in the tofu and gives it a unique texture and taste. The tofu slices are first fried at a lower temperature to remove the water, and then fried again at a higher temperature to make them crispy.

Uses

Abura-age is a versatile ingredient that can be used in a variety of dishes. It is often used to wrap Inari sushi, a type of sushi rice ball. It can also be added to miso soup to add texture and flavor. In udon noodle dishes, it is often added as a topping. In the Kansai region, it is also stuffed with natto, a type of fermented soybean, before being fried again.

Nutrition

Abura-age is a good source of protein and calcium. However, because it is deep-fried, it is also high in fat and calories. It is a good source of energy, but should be eaten in moderation.

See also

• Tofu
• Inari sushi
• Miso soup
• Udon
• Natto

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