Simple Way to Make Favorite Egg in Abura-age (Thin Fried Tofu)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, egg in abura-age (thin fried tofu). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

'Abura-age' is thinly sliced & deep-fried Tofu. It is used to make 'Inari-zushi' wraps and many other dishes in Japan. 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.

Egg in Abura-age (Thin Fried Tofu) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Egg in Abura-age (Thin Fried Tofu) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have egg in abura-age (thin fried tofu) using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Egg in Abura-age (Thin Fried Tofu):

1. Make ready 3-4 Abura-age (Thin Fried Tofu)
2. Make ready 6-8 Eggs *smaller size would be easier to handle
3. Take <Sauce>
4. Get 2 tablespoons Soy sauce
5. Prepare 1 cup Dashi Stock *1 cup Water and 1/2 teaspoon Dashi Powder
6. Take 2 tablespoon Mirin
7. Make ready 2 tablespoons Sugar

Roland made a batch of homemade egg tofu and he. Slices of tofu are coated with egg and deep-fried in this Korean-inspired vegetarian dish served alongside a tart and spicy dipping sauce. Aburaage, also called Usuage, is thin deep fried tofu. 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.

Instructions 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.

Aburaage, also called Usuage, is thin deep fried tofu. 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. Wikipedia Article About abura-age on Wikipedia. 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.

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