油揚(あぶらあ)げ

あぶらあげ
noun
deep-fried tofu; fried thin tofu
food
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(みそしる)に油揚(あぶらあ)げを入(い)れる。
Add fried tofu to the miso soup.
油揚(あぶらあ)げを開(ひら)いていなり寿司(ずし)を作(つく)る。
Open the fried tofu pouches to make inari sushi.
油揚(あぶらあ)げは油抜(あぶらぬ)きしてから使(つか)う。
Remove excess oil from the fried tofu before using.

Etymology

油(あぶら) (oil) + 揚(あ)げ (deep-frying)

Literally "oil-fried" - tofu that has been deep-fried.

Cultural note

油抜(あぶらぬ)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.
In Shinto folklore, foxes (狐(きつね)) are believed to love 油揚(あぶらあ)げ. This is why "きつね" dishes (like きつねうどん) contain fried tofu.

Common collocations

Forms

  • 油揚(あぶらあ)げ - thin fried tofu
  • 厚揚(あつあ)げ - thick fried tofu (different texture)

Related Words

Related: 厚揚(あつあ)げ (thick fried tofu)
Related: 豆腐(とうふ) (tofu)
general
Added 2026.1.20 14:43 · Revised 2026.10.4 22:28
07000/07477_aburaage