my daddy's aburage thingy
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 Salad? Appetizer? Either or neither?! |
Aburage is a fried tofu pouch, and comes in pre-seasoned or plain versions. Typically, aburage are used to make inari-zushi, also know as cone or football sushi.
This is something my Dad made when I was a kid. We ate it as a side dish, similar to the way we had kim chee or tsukemono. My Dad just threw this together and couldn't remember how he did it, so my resourceful Mother-in-Law found a base recipe that I could work from. The most important thing is to make sure to use the UNFLAVORED aburage. This can be found at most Japanese grocery stores, including Marukai, Nijiya and Mitsuwa. In Hawaii, you can probably just go to Don Quijote or Foodland.
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Slice aburage into thin strips. Put aburage into a pyrex bowl and pour boiling water into it. Let aburage soak in completely. Pour into a colander and then squeeze out all of the excess water. Toss them around a few times and keeps squeezing out excess liquid. I use the back of a large slotted spoon.
Transfer back to the mixing bowl.
Mix together all the sauce ingredients. Pour over the aburage and toss together. If possible, let it sit for at least an hour.
NOTE:
1) Try to squeeze as much liquid out as possible before adding the sauce.
2) It will not look like a lot of sauce, but a little will go a long way.
Transfer back to the mixing bowl.
Mix together all the sauce ingredients. Pour over the aburage and toss together. If possible, let it sit for at least an hour.
NOTE:
1) Try to squeeze as much liquid out as possible before adding the sauce.
2) It will not look like a lot of sauce, but a little will go a long way.
