Name: Su-Meshi in Tofu Bags (Abura-age)
Yield: Serves four
Cuisine: Japanese
Ingredients: 900 ml/1½ pints/3¾ cups second dashi stock, or the same amount of water and 2 tsp dashi-no-moto; 30 ml/2 tbsp sake; 90 ml/6 tbsp caster (superfine) sugar; gari, to garnish; generous 1 quantity su-meshi, made with 40 ml/8 tsp sugar; 30 ml/2 tbsp toasted white sesame seeds; 70 ml/4½ tbsp shoyu; 8 fresh abura-age or 275 g/10 oz can ready-to-use abura-age (contains 16 halves)

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Abura-age (fried thin tofu) is different to other tofu products. It can be opened up like a bag, and in this recipe it’s served with soy sauce-based seasonings and filled with su-meshi.

Ingredients

8 fresh abura-age or 275 g/10 oz can ready-to-use abura-age

Method

Par-boil the fresh abura-age in rapidly boiling water for about 1 minute. Drain under running water and leave to cool. Squeeze the excess water out gently. Cut each sheet in half and carefully pull open the cut end to make bags. If you are using canned abura-age, drain the liquid.