I'm still thinking about this soup at Chuboku Chaya near Kiyomizu-dera in Kyoto. How do I make fried tofu like this? What kind of tofu do I use? It was airy and flaky, but still a fairly thick chunk and the closest I can find online is agedashi, but it's definitely not right since. Please help 😭
by fluffyfluffercat
6 Comments
This looks like Abura-age.
[https://www.kikkoman.com/en/cookbook/glossary/aburaage.html](https://www.kikkoman.com/en/cookbook/glossary/aburaage.html)
It is not ’agedashi’. A ‘aburaage’ is on udon.
https://sudachirecipes.com/homemade-aburaage/
i get something like this in LA, and i love it
I don’t know where you’re located, but abura-age are fairly easy to find at most Asian grocery stores in the US. They can be easily confused with atsu-age which are thicker cuts of tofu that are fried, and somehow not as good on udon as aburaage are imo!
🦊
that tofu is aburaage. the noodle dish is kitsune soba. nissin or maruchan sells kitsune soba cup noodle. it includes aburaage.