Aburage Pupu Recipe

Aburage Pupu recipe is a popular Japanese dish. Learn the history and facts; easy aburage pupu recipe and ingredients with professional kitchen tips to make yours at home conveniently.

This article contains the following subheadings:

  1. Description: What it is, history, and facts.
  2. The Recipe: Detailed information on preparation and more.
  3. Recipe Video: A video guide.
  4. Pictures: Nice Aburage Pupu photos.
  5. Frequently Asked Questions: Answers to popular questions asked.

If you’ve tried traditional Japanese dishes, then you’ve probably seen aburage on the menu and been curious about it, but too scared to try it. Aburage pupu recipe is more common than you think though, so don’t worry if you’ve never tried it before! It’s one of those dishes that makes an appearance on many restaurants’ menus, and not just in Japan either!

What is Aburage Pupu?

Aburage pupu is a traditional dish from Japan that has been eaten for centuries. It is made by boiling abura-age, which are sheets of deep fried tofu, then stuffing them with various ingredients and cooking them in a broth. They can be filled with vegetables, meat or fish and they can also be seasoned with sauces like teriyaki or shoyu.

The tradition comes from the Edo period (1603-1867) where there was an abundance of food such as vegetables and seafood so people turned to frying tofu to make it last longer.

The dish is a combination of fried tofu and vegetables, typically carrots, cabbage, and onion. It is served with a shoyu based sauce that can range from mild to spicy depending on the diner’s preference.

What sets this dish apart is that it has a very unique texture due to the softness of the fried tofu mixed in with the crunchiness of the vegetables. Aburage pupu is usually served as an appetizer or side dish for meat or seafood dishes.

Like many dishes in Japan, the flavor profile of aburage pupu changes depending on what area of the country you’re from.

Aburage Pupu Recipe

Aburage Pupu

presents this unique Aburage Pupu Recipe, a popular Japanese Appetizer. It takes to prepare and just cook time.

Ingredients needed for Aburage Pupu

  • 5 cloves garlic, minced
  • 3 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 3 tablespoons shoyu
  • 1 1/2 tablespoons vinegar
  • 2 tablespoons sugar
  • 6 aburage (deep fried tofu), thinly sliced

How to make Aburage Pupu step by step

  1. Cut aburage into short strips and soak in boiling water. Squeeze out water.
  2. Mix all ingredients except aburage.
  3. Add aburage; mix well and chill overnight.

Servings: 4

Rated: 4.9 of 5.0 from 648 reviews.

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Aburage Pupu endnote

When you think of Japanese cuisine, you probably think of sushi, tempura, teriyaki, and maybe even yakitori. But one Japanese dish you might have overlooked while exploring the food scene in Japan is aburage pupu (油豆ピーピー), or fried tofu with bean sprouts and pork broth—and that’s an error you don’t want to make again once you get the chance to try it out!

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