1 packages Aburaage (a package of 5)
10 leaves Shiso leaves
200 grams *Ground chicken meat (breast) 10cm *Leek (finely chopped)
1 clove Ginger (finely chopped)
2 tbsp *Sake
1 tbsp Soy sauce
1 tsp Sesame oil
1 Vegetable oil
Add the * ingredients to a bowl and knead until it all sticks together.
Cut open 1 slice of aburaage. If you prefer to cut off the edges, you can roll them up later with the meat filling.
Place 2 shiso leaves in top of the aburaage, and thinly spread the meat on top.
Roll it from the front and secure it in 2 places with a toothpick.
Place the rolls with the secured side facing down into a frying pan, add enough water to cover 1/3 the height of the rolls, cover with a lid, and boil over low heat for 8 minutes.
Remove the lid, discard any excess water, drizzle vegetable oil, and brown while shaking the pan around. All done!
After cutting up the rolls, eat with Japanese mustard or soy sauce as you wish.
Cut the square aburaage diagonally in half. (Maybe this is Kansai-style?) Inari Sushi
Prepare 2 rice cooker cups' worth of rice (360 ml). Use a rolling pin to lightly roll it out, then bring it together and divide into 5 portions. Wrap over cooking chopsticks or metal skewers. Homemade Kiritanpo
Place the packaged tofu as is into the freezer. Homemade Koya Freeze-Dried Tofu
Cut the firm tofu into 1 cm thick slices. Wrap them with a thick towel and leave overnight. Homemade Aburaage
Chop the daikon radish into 2-3 cm thick rounds, peel the skin, then make a shallow cut on the surface in a cross pattern. Boil for about 10 minutes. Boil the egg and remove the shell. Tasty Kansai-Style Oden
Slice open the aburaage on three sides, and spread them out. Boil the green beans, then cut them to the same length as the sliced cheese. Slice the ham and sliced cheese in half. Low-Carb Aburaage Spring Rolls
Drain the excess oil from the aburaage. Boil in boiling water for about 5 minutes, then wash in cold water. Be sure to drain or wipe the water. Macrobiotic Soba Inari Sushi
Cut the mizuna into 5 cm lengths. Simmered Mizuna and Aburaage in Sauce
Rinse the rice and drain in a sieve. Clam and Edamame Mixed Rice
Cut the komatsuna into 3-4 cm pieces. Cut the aburaage into 1 cm strips. Simmered Komatsuna Greens and Aburaage
Lay a thin layer of sushi rice onto sheet of nori and combine any ingredient you'd like. Roll and enjoy! Hand-Rolled Ingredients to Enjoy with the Kids
Immerse the aburaage in boiling water to remove excess oil. Aburaage Sukiyaki (Buddhist Cuisine)
Finely chop the green onions as much as you like. Fried Natto Stuffed Aburaage
Using kitchen shears, cut 3 edges of the aburaage open, leave the fourth (long side) attached. Open the aburaage and lay two shiso leaves on top. Fried Tofu (Aburaage) Appetizers with Shiso, Bacon, and Cheese
Chop the Japanese leek. In a pot, combine the water, dashi stock granules, kombu dashi powder, bonito flakes and the ★ ingredients. Bring to a boil. Easy Kansai-Style Kitsune Udon
Sprinkle about 2 pinches of sugar (not included in the ingredient list) over the beef while it's still in the pack, and massage it in. Cheap Meat Is Transformed! Meat-Wrapped Fried Aburaage
To make aburaage for inari sushi, cut each piece in half diagonally. Put into plenty of boiling water to remove the oil on the surface, and drain. Easy How to Cook Aburaage for Kitsune Udon
As shown in the photo, slice the aburaage into 8 even squares. They should come out to roughly the same size as the portions of cream cheese. Aburaage Cream Cheese Sandwich
Cut the usuage in half and pour hot water to drain the excess oil. Open to create pockets. Thin-fried Tofu Stuffed with Cabbage Tuna and Cheese
I use slightly thicker aburaage than normal. Kitsune Don -- Simmered Aburaage Rice Bowl
[Preparation] Soak the hijiki seaweed in a bowl of water to rehydrate. Cut the aburaage and carrot into thin strips. Our Family's Simmered Hijiki with a Twist
Slice the tofu into 1.5 cm-thick slices. Just Tofu Homemade Aburaage
Wash the spinach and slice into 3 cm-wide pieces. Loosely wrap, and microwave for 1 minute at 600 W. Soak in cold water and then squeeze out the moisture. Spinach and Aburaage Miso Soup
Chop up the garlic shoots into about 4 cm pieces. Pour boiling water over the aburaage to drain the excess oil, then slice. Garlic Shoot and Aburaage Miso Soup
Slice the aburaage into bite-sized pieces. Mince the leek, and mix together with the seasoning ingredients marked ★. Aburaage and Leek with Miso and Cheese Snack
Drain the oil from the aburaage (quickly pour some hot water over it) and cut into large pieces. Aburaage for Kitsune Udon
Make dashi soup stock. Pour in water and place a piece of konbu in a sauce pan. Put the pan over the heat and make konbu dashi soup stock. Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs
Wash and soke rice for about 30 minutes. Soak the saffron in luke warm milk. Egg biryani