Japanese Pantry
Aburaage: Japanese Deep-Fried Tofu
油揚げ（あぶらあげ）
By the Aoi's Japanese School Lunch team · October 31, 2026 · 2 min read
What aburaage is, why Aoi pours boiling water over it, how it goes into inari-style onigiri, and where to find it outside Japan.
In the video "How To Make Delicious Onigiri At Home," the third rice ball is inari-style: sushi rice mixed with simmered aburaage and carrot. Aburaage is thin tofu that has been deep-fried until puffy and golden.
What is aburaage?
- Thin, deep-fried tofu. In Japan it is sold in packs in the refrigerated section, next to the tofu.
- An everyday ingredient. It goes into miso soup and simmered dishes. Kitsune udon is topped with a sweet simmered piece, and inari sushi is made by stuffing seasoned pouches of it with sushi rice.
- Made from soybeans. It isn't suitable for anyone with a soy allergy.
How it's used in the video
- 6:58 The aburaage goes on a strainer, and boiling water is poured over it to remove excess oil. It is then cut lengthwise into thirds and into thin strips, simmered with carrot in a sweet soy broth, and mixed into the sushi rice.
In the video, Aoi asks viewers whether they can buy aburaage where they live.
Tips
- Remove the oil first. Pouring boiling water over aburaage rinses off surface oil, so it tastes lighter and takes on the seasoning better.
- Seasoned inari pouches are different. Some stores sell aburaage that is already simmered in a sweet soy broth, in cans or packs, for making inari sushi. If you use it, skip the simmering step or cut back on the sugar and soy sauce.
Can't find it?
- Look in Japanese or Asian grocery stores, in the refrigerated or frozen section.
- Use firm tofu. Slice it thinly and pan-fry it until golden. It won't be as puffy, but it works in miso soup and mixed rice.
The other Japanese items in this video: komatsuna, the drop lid and Japanese rice vinegar.
