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Aburaage (deep fried tofu skins) have many uses besides serving as a rice pocket for Inari Sushi, it can simply be topped on a bowl of noodles for #KitsuneUdon (#きつねうどん). RECIPE ▶ bit.ly/KitsuneUdon WATCH ON YOUTUBE ▶ bit.ly/KitsuneUdonVideo | Just One Cookbook
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Guy Truong on Instagram: "Tamago Kinchaku / 卵巾着 : Aburaage and eggs Ingredients: 1 Aburaage (deep-fried tofu) 2 large egg(s) Large eggs barely fit in the Aburaage bag so I recommend you use small or medium eggs for this if possible. 130 ml (1/2 cup) water 1 teaspoon sugar 1 Tablespoon sake 1 Tablespoon mirin 1 Tablespoon soy sauce 1 teaspoon dashi powder Preparation 1) In a bowl add Aburaage and warm water. Use chopsticks to remove oil of Aburanuki while stirring in the hot water. 2) Cut the Abu
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