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Abura-age (油揚げ, lit. ' oil-fried ' ) is a Japanese food product made from tofu . Thin slices of tofu are deep-fried , and the product can then be split open to form pouches. [ 1 ]
Abura-age – Deep-fried tofu slices; Cheonggukjang – Korean fermented soybeans; Doenjang – Fermented soybean paste [1]; Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean
Shimotsukare is usually made by simmering salmon head, vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots.
The dish incorporates several techniques from other dishes, including the stuffing of abura-age in the manner of inarizushi, the capping of tofu with surimi to make Yong Tau Foo, and the use of cellophane noodles as a filling for many stuffed pastries. The individual a-gei are served with either a plain soy-based or a sweet chili sauce.
One variety of dried tofu is pressed especially flat and sliced into long strings with a cross-section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or added to soup, as with Japanese aburaage. [24] [70]
Abura-age From a page move : This is a redirect from a page that has been moved (renamed). This page was kept as a redirect to avoid breaking links, both internal and external, that may have been made to the old page name.
Steamed aburaage tofu stuffed with cooked cellophane noodles and covered with surimi: Danbing: 蛋餅: nn̄g-piánn: Dàn bǐng: Local: A breakfast dish made by kneading flour, potato starch, glutinous rice flour and water into a thin dough, and an omelet is baked on top. [53] Iron eggs: 鐵蛋: thih-nn̄g: tiědàn: Local
Sata andagi (サーターアンダーギー, sātā andāgī) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malassada, or the Dutch oliebollen), native to Southern China, there named sa-yung (Chinese: 沙翁; pinyin: shāwēng; Jyutping: sa¹ jung¹; Cantonese Yale: sā yūng), then spread to Okinawa.