Aburage Pupu Recipe

1. Hawaiian Pork Hash

Very popular Hawaiian pupu - you can even get pork hash at the 7-11 here. My recipe is better - it includes shrimp!

Provided by: SAXONY

Categories: other

Prep Time

2 mins

Yield

25 servings

Ingredient

14

Ingredients:

 0.25 pound ground pork
 0.25 pound shrimp - peeled, deveined and minced to a paste
 1 egg white
 2 tablespoons chopped water chestnuts
 2 tablespoons chopped green onion
 2 tablespoons cornstarch
 2 teaspoons soy sauce
 1 teaspoon white sugar
 1 teaspoon minced garlic
 1 teaspoon oyster sauce
 0.25 teaspoon salt
 0.25 teaspoon ground black pepper
 0.25 teaspoon sesame oil
 1 (14 ounce) package round dumpling skins

Steps:

1. In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
3. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

Nutritional Information

64 kcal

Calories

10 g

Carbohydrates

3 g

Protein

0 g

Saturated

151 mg

Sodium

0 g

Fiber

0 g

Sugar

2. Home-made Inari Sushi (Inarizushi)

Making Inari Sushi from scratch is not difficult. All you need to do is cook seasoned aburaage pouches (inariage) and sushi rice, then wrap the rice in aburaage pouches. It tastes so good.In this recipe, you will make 4 triangle Inarizushi and 4 squarish oval Inarizushi.Cook Time does not include time taken to cook sushi rice.No 'MEAL IDEAS' today. You can find the meal idea with Inari Sushi in the post Quick Inari Sushi (Inarizushi).

Provided by: Yumiko

Categories: Main

Prep Time

2 mins

Yield

8 servings

Ingredient

10

Ingredients:

 240g/8.5oz sushi rice ((note 1))
 1 tsp roasted sesame seeds ((note 2))
 4 aburaage (, thawed if frozen)
 1L/2.1pt boiling water
 200ml/6.8oz dashi stock ((note 3))
 1½ tbsp soy sauce
 1 tbsp cooking sake
 1 tbsp mirin
 1½ tbsp sugar
 Pickled ginger

Steps:

1. Making Inariage
2. Cut two sheets of aburaage in the middle crosswise to make two square pieces from each sheet. Cut the other two sheets of aburaage diagonally to make two long triangle pieces from each sheet (see the photo in the post).
3. Place the aburaage pieces in a bowl and add boiling water. Jiggle and drain. Run water over to cool them down.
4. Take 2-3 pieces of aburaage at a time, spread them on your palm, and stack them up. Place the other hand over the aburaage and press to squeeze the water out of them. This way, you won't break delicate aburaage pouches.
5. Place the aburaage pieces in a pot, spreading and layering them in a uniform manner so that the surface of the aburaage pieces are even and level.
6. Mix all the Inariage Flavouring ingredients in a bowl/cup, then pour it over the aburaage pieces.
7. Place a drop lid (note 4) on the aburaage and bring it to a boil.
8. Reduce the heat to medium low and cook for about 10 minutes until the liquid almost evaporates. You may turn the aburaage pieces over once or twice but try not to scrunch them. Cooking aburaage in scrunched form may result in inariage with patchy dark and light colours.
9. Getting Rice Ready
10. Add roasted white sesame seeds to the sushi rice. Mix well so that the sesame seeds mix with rice evenly.
11. Divide the rice into 8 equal portions. Take each portion in one hand (note 5), squeeze gently and make an oval shaped ball. Make 8 oval shaped balls.
12. Making Triangle Inarizushi
13. Place the triangle inariage on your hand, with the sharpest angle of the triangle towards you, then open the pouch.
14. Place an oval rice ball in the middle where the pouch is the deepest.
15. Press the rice gently to fill the bottom corner of the pouch. Push the rice gently to the side and level the surface of the rice so that the rice forms a triangle shape.
16. Take the narrow end of the inariage, i.e. the end closer to you, flip it over the rice and tuck the edge into the bottom corner of the pouch inside. This should shape the inarizushi into a triangle.
17. Take the other end of the inariage and cover the triangle so that the rice is covered with two layers of aburaage on the side facing up.
18. Repeat with the rest of triangle inariage.
19. Making Squarish Oval Inarizushi
20. Follow the recipe instructions for Plain Inarizushi in the post, Quick Inari Sushi (Inarizushi).
21. Serve with pickled ginger on the side if using.

3. Korean Pupu Tofu With Soy Dipping Sauce

I was very fortunate for 21 years, to work right next door to a wonderful Japanese department store who had an entire floor dedicated to food!! Not a day went by that you did not see customers with our employee name tags still on their chest shopping for their favorite lunches.I first tasted this at one of their counters that specialized in Korean foods. I was intrigued, having never seen tofu prepared like this, but am glad that I tried Korean Pupu Tofu with Soy dipping sauce.

Provided by: Deirdre K Todd

Categories: Appetizer Side Dish

Prep Time

2 mins

Yield

4 servings

Ingredient

12

Ingredients:

 1 (20 oz.) blk firm tofu, drained
 Flour as needed
 3 large eggs, beaten
 oil as needed
 dried bonito flakes
 2/3 C. Aloha shoyu
 2 TB rice wine vinegar
 2 TB sugar
 2 tsp. chili garlic paste
 2 cloves garlic, minced
 2 stalks green onion, chopped
 1 quarter ginger, peeled minced

Steps:

1. Slice tofu in half, then slice each half into 1/3 to ½-inch thick slices.
Drain well.:
2. Pat with paper towels to absorb excess liquid.
3. In a mixing bowl; combine sauce ingredients.
Reserve.:
4. In separate shallow dishes; place flour and eggs.
5. Dredge tofu slices in flour then dip into egg.
6. In a skillet over medium high heat; fry tofu slices 1 minute on each side.
How To Serve::
7. For service: spoon sauce onto tofu.
8. Sprinkle with bonito flakes.
Serves 4-6.:

4. Aburage Pupu Recipe

Aburage pupu recipe is a Japanese dish that is made with deep-fried tofu. It is often served as the first course in a traditional Japanese meal.

Provided by: admin

Categories: Side Dish

Prep Time

2 mins

Yield

4 servings

Ingredient

7

Ingredients:

 5 cloves garlic, minced
 3 tablespoons vegetable oil
 2 tablespoons sesame oil
 3 tablespoons shoyu
 1½ tablespoons vinegar
 2 tablespoons sugar
 6 aburage (deep fried tofu), thinly sliced

Steps:

1. Mix all ingredients except aburage.
2. Add aburage; mix well and chill overnight.

Nutritional Information

210 kcal

Calories

5. Stuffed Aburage

A comforting local Hawaii dish of seasoned ground pork stuffed into aburage / aburaage (fried tofu pouches). The pouches are quickly braised and served with gravy. Best with a big bowl of rice ^_^

Provided by: Kathy YL Chan

Categories: Hawaii Recipes

Prep Time

0 mins

Yield

10 servings

Ingredient

11

Ingredients:

 10 pieces plain aburage
 1 pound ground pork
 5 dried shiitake mushrooms
 1 can water chestnuts (8 ounce can)
 2 stalks green onions, chopped
 1 egg
 1 tablespoon oyster sauce
 1 tablespoon soy sauce
 1 tablespoon sesame oil
 2 cups chicken broth
 Cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water)

Steps:

1. Rehydrate the dried shiitake mushrooms. Place shiitake mushrooms in a bowl. Pour hot water over the mushrooms. Place a lid on top to cover. Let sit for 15 minutes. Drain and chop the mushrooms.
2. Prepare the aburage. The purpose of this step is to remove excess oil from the aburage. Cut the aburage in half (to make 10 pockets). Place aburage in a bowl and pour hot water over to cover. Let sit for 10 minutes. Drain and gently squeeze out excess water. Set aside.
3. Prepare the filling. In a mixing bowl, combine the pork, mushrooms, water chestnuts, green onions, egg, oyster sauce, soy sauce, and sesame oil. Mix until evenly combined.
4. Stuff each aburage pouch with the filing (about 2-3 tablespoons of filling). Place the filled aburage pouch on a plate. Repeat until all the aburage pouches are filled.
5. Place each filled aburage in a small pot with the opening/filling facing up. Pour the chicken broth over the aburage (there should be enough broth to fill almost to the top of the aburage). Use more or less broth as needed.
6. Bring to a boil. Then cover the pot and turn the heat to low. Let simmer for 15 minutes.
7. Remove the filled aburage to a serving plate.
8. Bring the leftover broth to a boil. Stir the cornstarch slurry. Cook for a few more minutes till the broth thickens up a bit and turns into a gravy.
9. Pour the gravy over the aburage and serve hot. Best with a big bowl of rice ^_^

6. 3 Ingredient Inari Sushi at Home

Inari sushi or Inarizushi is a little pocket of fried tofu stuffed with a slightly sweet, seasoned rice. It’s the ultimate Japanese snack that has no raw ingredients and is easy to make at home.

Provided by: Lisa Childs

Categories: Asian

Prep Time

2 mins

Yield

12 servings

Ingredient

3

Ingredients:

 About 1.5-2 cups Japanese sticky rice (or 2.5-3 cups, cooked)
 12 Inari/Aburrage pouches, juices reserved
 1 teaspoon toasted sesame seeds

Steps:

1. Wash and rinse rice and cook as directed.
2. Fluff the rice with a rice paddle to release some steam and make the rice fluffy.
3. Open the package of inari pouches, and drain the liquid from the bag or can into a separate small bowl or cup.
4. Transfer rice into a large mixing bowl and sprinkle with reserved inari liquid and sesame seeds.
5. Lightly toss the rice together, taking care not to mash it.
6. Carefully open each inari pouch in the palm of your hand and gently fill each with a spoonful of rice. You can use your spoon or fingers to lightly press the rice into the pouch.
7. Place the inari rice-side down on a plate, and serve immediately.

Nutritional Information

71 calories

Calories

15 grams carbohydrates

Carbohydrates

1 grams protein

Protein

0 grams saturated fat

Saturated

84 milligrams sodium

Sodium

0 grams fiber

Fiber

4 grams sugar

Sugar

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Author


Mark Lane

Chef, researcher, explorer of flavors. Specializing in culinary recipes, sauces, and grilling. At the same time, he has experience working in renowned restaurants for a very long time. With his hand on knowledge and training, he is responsible for turning every recipe into an art form.

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