Aburage pupu is a Japanese fried tofu appetizer. Learn the history and facts; easy aburage pupu recipe and ingredients; professional kitchen tips to make yours at home conveniently.
Aburage pupu is one of the most popular Japanese appetizers and can be enjoyed in many different ways. The name aburage pupu refers to the deep-fried tofu.
This article contains the following subheadings:
- Description: What it is, history, and facts.
- The Recipe: Detailed information on preparation and more.
A great recipe for making aburage pupu, or Japanese fried tofu, which has all sorts of variations depending on the region it’s made in and the family that created it. Aburage pupu is served at every New Year’s celebration in Japan and some families even save up to buy aburage pupu from their neighborhood tofu shop (yes, there are still neighborhood tofu shops in Japan!).
What is Aburage pupu?
Aburage pupu is a dish made from deep-fried tofu that is battered and dusted with various seasonings. It’s often served with a dipping sauce for extra flavor. Aburage pupu is typically eaten as an appetizer or snack.
Fried tofu, or aburage pupu, is one of the most well-known dishes in Japan. Originally created in the late Edo period (17th century), this deep-fried tofu quickly became one of the most popular street foods in Japan’s bustling cities. In fact, even today you can still find fried tofu on streets across Japan! Aburage pupu makes a great snack or appetizer, and it’s perfect to serve at get togethers with family and friends.
Some people also like to eat aburage pupu onigiri (rice balls wrapped in deep-fried tofu) for breakfast or as a side dish with rice. The most common types of seasoning are curry, soy sauce, and katsuobushi (dried fish flakes).
The word aburage can be translated to fried tofu, and pupu is a shortened form of the word pupus, or appetizers. The dish is traditionally served with sauce as an appetizer before a larger meal.
Aburage pupu is typically made by frying pieces of abura-age, then dipping them in a sauce such as soy sauce, okonomiyaki sauce, or ponzu. It’s often served with grated daikon radish and ichimi pepper. It’s also common to serve aburage pupu as a topping on top of sushi, yakisoba noodles, takoyaki balls, or even yakitori skewers.
In Japan there are many regional varieties of this dish depending on where it’s being prepared and what local ingredients are available.
Aburage Pupu Recipe
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)
How to make Aburage Pupu step by step
- Thinly slice the aburage.
- Soak the sliced in hot water for few minutes and sieve.
- Mix all other ingredients except aburage.
- Add aburage; mix well and chill in refrigerator overnight.
Aburage Recipe Video
Learn how to make aburage pupu. This is a video on how to prepare your aburage pupu.
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