1.
deep-fried thin tofu; fried tofu pouch
Thin slices of tofu that have been deep-fried until golden and puffy. Has a distinctive texture - crispy outside, spongy inside - that absorbs flavors well.
味噌汁に油揚げを入れる。
Add fried tofu to the miso soup.
油揚げを開いていなり寿司を作る。
Open the fried tofu pouches to make inari sushi.
油揚げは油抜きしてから使う。
Remove excess oil from the fried tofu before using.
WORD STRUCTURE:
油 (oil) + 揚げ (deep-frying)
Literally "oil-fried" - tofu that has been deep-fried.
PREPARATION:
油抜き (removing excess oil) is often done by:
- Pouring boiling water over the tofu
- Briefly blanching in hot water
This removes excess oil and helps it absorb other flavors.
COMMON USES:
- 味噌汁 - miso soup
- いなり寿司 - inari sushi (sushi rice stuffed in sweetened pouches)
- きつねうどん - udon with fried tofu
- 煮物 - simmered dishes
- 炊き込みご飯 - mixed rice
VARIATIONS:
- 油揚げ - thin fried tofu
- 厚揚げ - thick fried tofu (different texture)
CULTURAL NOTE:
In Shinto folklore, foxes (狐) are believed to love 油揚げ. This is why "きつね" dishes (like きつねうどん) contain fried tofu.