Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, crispy 'abura-age' with miso & spring onion. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crispy 'Abura-age' with Miso & Spring Onion is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Crispy 'Abura-age' with Miso & Spring Onion is something which I have loved my entire life.
Great recipe for Crispy 'Abura-age' with Miso & Spring Onion. I still remember who taught me how to cook this yummy 'Otsumami', that means something you eat with alcoholic drinks. I was a uni student at the time.
To get started with this recipe, we must first prepare a few ingredients. You can cook crispy 'abura-age' with miso & spring onion using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Crispy 'Abura-age' with Miso & Spring Onion:
- Prepare 2 Abura-age (Thin Fried Tofu)
- Take 1 tablespoon Miso
- Prepare 1/2 tablespoon Mirin
- Prepare 1-2 Spring Onion *finely chopped
- Take 1 teaspoon Grated Ginger
- Get 1 teaspoon Sugar *optional, add it if you like the sauce sweeter
It is, of course, Gluten-free and a great alternative for pizza base, too. My 'Crispy Abura-age with Miso & Spring Onion' is becoming popular as more people are trying Tofu products. 'Abura-age' is thinly sliced & deep-fried Tofu. This can be used for western cuisine flavours as well. It is, of course, Gluten-free and a great alternative for pizza base, too.
Instructions to make Crispy 'Abura-age' with Miso & Spring Onion:
- Wrap Abura-age with paper towel and slightly heat in microwave. Then press it to remove excess oil if required. This process is optional.
- Place all other ingredients in a bowl and mix well.
- Cut one long end of Abura-age to open it, spread the Miso and Spring Onion mixture inside.
- Heat a frying pan or grill pan, cook until both sides are browned and crispy. Cut into smaller pieces and enjoy with cold Beer, Sake or Shochu!
This simple vegan hot pot is so rich in flavor and satisfying. I like to slice the abura-age very thin, as these slices soak up the broth and taste like juicy noodles. If you don't have access to abura-age, thinly-sliced tofu can work, too. The key for the rich broth flavor is to add the mushrooms before heating up the kombu-soaked water, so the mushrooms release all the umami flavors during. To vegan-ize the dish, I'm borrowing that funky, seafood-y flavor from a couple of plant-based ingredients, namely doubanjiang (fermented spicy bean paste), miso paste, nori (dried seaweed), and kombu dashi.
So that is going to wrap this up with this exceptional food crispy 'abura-age' with miso & spring onion recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
