About YUUAburaage (fried tofu pouches)
Thin slices of tofu fried in oil. The inside forms a pouch that soaks up broth.
👀 At a glance
🟫WhatThin fried tofu
😋TasteToasty, absorbs broth
🍲Often inMiso soup, inari sushi
🔪 Prep
♨️
Removing oil
Put it in a sieve and pour boiling water over it to remove oil so flavor soaks in. Pour slowly so it doesn’t splash
🥢
Opening pouches
For inari, roll a chopstick over it first and it opens without tearing
📊 Nutrition (per 100 g)
377kcal
23.4gProtein
34.4gFat
310mgCalcium
Figures for raw aburaage[1]
🔁 If you don’t have it
Use thinly sliced atsuage (thick fried tofu).
🧊 Storage
Keep it in the fridge and use by the date. It also freezes well—cut off what you need.
Recipes with this ingredient
Chanko Nabe (Chicken Meatball Hot Pot, Soy Sauce Broth)
About 40 minServes 3–4
Simmered Hijiki Seaweed
About 35 minServes 2–3
Inari Sushi (Sushi Rice in Sweet Tofu Pouches)
About 1 hr 30 minMakes 10 (serves 2–3)
Kasujiru (Sake Lees Soup with Salmon)
About 35 minServes 3
Kinchaku-ni (Fried Tofu Pouches with Egg)
About 30 minServes 2
Takikomi Gohan with Mushrooms (Mixed Rice)
About 1 hr 30 minServes 4
Kiriboshi Daikon no Nimono (Simmered Dried Daikon)
About 40 minServes 2–3
Kitsune Udon (Udon with Sweet Fried Tofu)
About 30 minServes 2
Komatsuna and Fried Tofu Nibitashi (Simmered Greens)
About 15 minServes 2
Eggplant Miso Soup
About 15 minServes 3
Takenoko Gohan (Bamboo Shoot Rice)
About 1 hr 20 minServes 3–4
Unohana (Simmered Okara)
About 30 minServes 3–4
Sources（1）
Checked on 2026-10-07.