Egg in Abura-age (Thin Fried Tofu)
Egg in Abura-age (Thin Fried Tofu)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, egg in abura-age (thin fried tofu). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans. Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. Aburaage is Japanese deep-fried tofu pouches made from soybeans.

Egg in Abura-age (Thin Fried Tofu) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Egg in Abura-age (Thin Fried Tofu) is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook egg in abura-age (thin fried tofu) using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Egg in Abura-age (Thin Fried Tofu):
  1. Get Abura-age (Thin Fried Tofu)
  2. Take Eggs *smaller size would be easier to handle
  3. Get <Sauce>
  4. Take Soy sauce
  5. Get Dashi Stock *1 cup Water and 1/2 teaspoon Dashi Powder
  6. Prepare Mirin
  7. Prepare Sugar

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. Egg tofu is Japanese style tofu made with eggs and soymilk. NO DEEP FRYING My mom used to deep fry the egg tofu, but there's no need to do You can see a thin crust form on the surface of the tofu. Wikipedia Article About abura-age on Wikipedia.

Steps to make Egg in Abura-age (Thin Fried Tofu):
  1. Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. - *Note: This process is optional, but the heat softens Abura-age and next process will be easier. If you don’t have the microwave, soak in hot water is alternative option. Dry with paper towel.
  2. Cut each Abura-age in half, carefully open and make bags. Crack an Egg, place it in a bag and secure with a toothpick. Repeat with remaining Abura-age and Eggs.
  3. Place all the ingredients of the sauce in a large saucepan or pot, and bring to the boil over medium heat.
  4. Once the sauce starts boiling, gently place the Abura-age bags in the sauce, cook for 5 minutes. Turn them over, and cook for further 5 minutes. Then remove from the sauce. If you leave them in the hot saucepan, the eggs will be cooked more.
  5. Simmer the remaining sauce until slightly thickens, then pour over the cooked Abura-age bags.
  6. *Note: Cooking time depends on your preference. If you want the Eggs cooked softer or harder, alter the cooking time.

Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it. Aburage is often used to wrap inarizushi (稲荷寿司), and is added to miso soup. Tofu and tofu products such as yuba (dried tofu skin) and aburaage (thin fried tofu) are also very popular ingredients. Dashi Broth for Japanese Style Scrambled Egg.

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