February 24, 2011

Tochio Aburage/栃尾あぶらげ

Tochio city in Niigata prefecture is famous for its jumbo aburage. Aburage is short for abura age.

I bought one today because it was on sale for 98 yen. Compare the size with the normal-size abura age on the right.

You can see a hole in the upper part of the Tochio aburage on the left, which was made when the aburage was pierced with a skewer to drain the oil after deep-frying.

You can see how thick the Tochio aburage is from the photo. Note that the bag on the right contains three normal-size abura age.

I'll add a photo of a dish using this Tochio aburage later.

Edited to add a photo:

Slightly pan-fried to make the surface crispy and topped with chopped naga negi and katsuobushi, with some soy sauce poured over it.


Arudhi said...

That katsuobushi topping is genius! I have one Jogi aburage left in the fridge and I think I`m going to have it with katsuobushi too tonight. And probably with ra-yu too. Thank you for the recommendation!

Hiroyuki said...

Arudhi: Shichimi togarashi 七味唐辛子 is a nice addition, too!

Sissi said...

This topping brings back the memories of the wonderful discovery of your onion salad... I still have it very often. Thank you again!
I love aburage, I could have it every day (luckily I am able to control myself).
By the way, I have just seen the smelly bug (from Arudhi's blog) on my window sill. It is very similar and also smelly in Switzerland (when crushed to death).
I would prefer the giant aburage to be so international and widely available rather than smelly bugs ;-)

Hiroyuki said...

Sissi: Giant aburage is tasty enough (should be much tastier if eaten fresh from the pot of hot oil), but I personally prefer atsuage because it's dense. I think you remember episode 5 of Shinya Shokudo (you said you remember very well), where Komi-cchan ordered atsuage.

Sissi said...

The one with the restaurant critic? Yes, I really like that one! I'm thinking now maybe I should watch once more all the Shinya Shokudo before the new season starts...