【Reading】あぶらあげ

【English Name】Aburaage (Deep-fried Tofu)

Aburaage is a processed tofu food made from soybeans, characterized by a method of deep-frying thin board-shaped tofu in cooking oil in two stages. Unlike atsuage, which is heated only on the outside, aburaage is fully cooked through to the center.

The key to the method is "double-frying." Specially prepared dough is first fried at a lower temperature range for 2–3 minutes to puff it up, then transferred to a higher temperature range to drive off moisture from the surface. This two-step process yields a porous structure that resists collapsing even after it cools.

In the world of sushi, the representative use is inari sushi, in which aburaage simmered in a sweet-savory broth is filled with vinegared rice. Names such as "inari-age" and "sushi-age" arose from this use.

Distinctive aburaage exists in many regions, with notable examples including the triangular aburaage of Joge-san in Miyagi Prefecture, the thick aburage of Tochio in Niigata Prefecture, and the Yamato-age of Nara Prefecture. The Matsuyama-age of Ehime and the Nankan-age of Kumamoto, made by a unique method that thoroughly removes moisture, are said to keep at room temperature for about three months.

Before cooking, inserting an "aburanuki" (oil-removing) step—lightly boiling in hot water or pouring hot water over it to remove excess oil—eliminates the oily smell and makes seasonings blend in more easily.