Watching the TV program featuring the aburaage in Fukui prefecture had made me crave for Tochio aburage, and I bought two pieces the other day. At first, I thought I would make aburage pizza with them like these, but I changed my mind when I realized how oily they were, and decided to simply grill them in the toaster oven and have them in a usual way, with finely chopped naganegi, katsuobushi, and soy sauce.
May 21, 2012
Subscribe to: Post Comments (Atom)
Hiroyuki, I am always so tempted by aburaage I see in the frozen section... It's never as big as these, but I think the pizza idea is excellent! (I have just looked at the links). Although it would be oily as you say...
I will try to prepare first your way. It sounds delicious.
Sissi: As you may know, you must remove excess oil from aburaage before use. A common method is to pour boiling water over it. I usually simply rinse under lukewarm running water. But, as for the Tochio aburage, I didn't want to remove any oil from them because doing so would make them watery.
Thank you for the advice. I had no idea removing the oil was necessary (and I don't think I would read it on the Japanese package ;-) )
That brings me back to the same old questions: What exactly does "excess oil" means? How much is excess?
Some people like my wife squeeze as much oil as they can from aburaage, but I think that oil is an essential part of aburaage. In fact, aburaage is an indispensable ingredient for my takikomi gohan because the oil in aburaage covers each grain of rice to make it shiny and better-tasting.
Somehow, I had not considered making takikomi gohan with aburaage. What other ingredients do you add to your rice in that case, Hiroyuki?
Ruminating Roy: Besides aburuaage, I usually add carrot and one type of mushroom.
All my takikomi gohan recipes are very simple, like this one:
(I don't like to use dashi in my takikomi gohan.)
If you add meat (like chicken), aburaage may not be an indispensable ingredient because meat is a source of oil, but I still want to add aburaage.
Post a Comment