Today I realised that I had a lot of Spring Onions, a bunch I had bought and another bunch my daughter had bought, and some of them were VERY thick. As I had leftover ‘Abura-age’ (Fried Thin Tofu) to use up, I just stir-fried the VERY thick Spring Onions and ‘Abura-age’. It was a quick …
The other day, I stir-fried Wombok and Shimeji. As I expected, a lot of water came out from Wombok. I planned to thicken the liquid with Potato Starch, but I added ‘Abura-age’ (Thin Fried Tofu) instead. ‘Abura-age’ instantly sucked up all the yummy liquid, and it turned delicious. This is how I cooked it. If …
‘Wakame & Cucumber Salad’ is one of the most popular Japanese salads called ‘Ae-mono’. Any cooked seafood such as Prawns, Squid and Scallops, OR Chikuwa (Tubular Fishcake) can be a great addition to it. My mother often adds ‘Shirasuboshi’ (しらす干し), dried whitebait. Today I added ‘Abura-age’ (Thin Fried Tofu) for a vegan version. These ‘Abura-age’ …
‘Takikomigohan’, a Japanese dish of Rice that is cooked with other ingredients and seasonings, is my favourite thing to eat. It can be made with very simple ingredients. Today I used ‘Abura-age’ (Fried Thin Tofu), that can be substituted with Tofu Puffs, and a lot of Cabbage. And the Cabbage created the sweetness in the …
I have been repeatedly cooking this thick and comforting Udon and Vegetable Soup recently. This dish is based on my ‘Monk’s Vegan Soup’ that is called ‘Kenchin-jiru’ in Japan. It is 100% plant-based soup, and it would taste better if you use more variety of ingredients. Thickening the Soup with Potato Starch is optional, but …
My ‘Soy Sauce Rice’ is delicious as it is, but ‘Abura-age’ (Fried Thin Tofu) can add extra flavour and Umami to it. ‘Abura-age’ might be too difficult for you to find. Fried Tofu called ‘Tofu Puff’ is a very similar food and it is easier to find as many Asian grocery stores sell it. You …
This is a Japanese rice dish that I used to cook with a vegetable called ‘Komatsuna’ and ‘Abura-age’ (Fried Thin Tofu). Both of them are almost impossible to find where I live now. The best substitute for ‘Komatsuna’ is Choy Sum, and ‘Abura-age’ is almost same as Tofu Puffs. This substitute version of the dish …
This is a very simple dish of Kombu (Kelp) that is seasoned with the Japanese staple seasonings, Soy Sauce, Sugar and Mirin. ‘Abura-age’ (Fried Thin Tofu) adds the deepness in the flavour because of its Oil. This dish does not look amazing, but it tastes really yummy. Enjoy it with freshly cooked Rice. Makes 4 …
I have been crazy about ‘Lao Gan Ma’ brand Crispy Chilli Oil lately. I am using it for very many things. It seems it is not spicy enough for some people, but probably that’s the reason why I enjoy it so much. Today I mixed it with ‘Ponzu’ to make a sauce and dressed Cucumber …
A few days ago, I went to an Asian grocery store in Doncaster East. I knew the shop for a long time but I had never visited. The shop was not like the typical Asian grocery store. I should call it an Asian supermarket. There were so many fresh vegetables and the prices were amazing. …
There are some different methods to make ‘Soy Bean Takikomigohan’. You would find the recipes that say you can cook with Uncooked Soy Beans. That’s true, buy Soy Beans would be VERY crunchy if you cook Uncooked Soy Beans and Rice together. I recommend to pre-cook the soaked Soy Beans. Soy Beans would be still …
‘Mazegohan’ is a Japanese dish of Rice. Rice and other ingredients are cooked separately and mixed together after they are cooked. This is a vegan ‘Mazegohan’ and the main ingredients are Shiitake Mushrooms and Abura-age (Fried Thin Tofu). You can add other Asian Mushrooms as well. You may be interested in the ‘Abura-age & Asian …