Steam aburaage crab recipe
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For those not in the know, aburaage is a type of fried tofu that is often used in Japanese cuisine. It’s light and airy, almost like a doughnut, and has a slightly sweet taste. Aburaage is often used to make inarizushi, which is sushi rice stuffed into a fried tofu pouch.
This recipe uses steam-fried aburaage, which gives it a softer texture. The softness of the tofu pairs well with the fresh crab meat and the bright, acidic ponzu sauce. You can use any type of crab meat for this recipe, but I prefer snow crab or king crab.
To make the steam-fried aburaage, start by heating a layer of oil in a pan over medium heat. Add the aburaage and fry for a few minutes until golden brown. Remove the aburaage from the pan and let it drain on a paper towel-lined plate.
Next, make the crab filling. In a bowl, mix together cooked crab meat, mayonnaise, soy sauce, rice vinegar, sugar, and sesame oil. Season to taste with salt and pepper.
To assemble, place a spoonful of crab filling into each aburaage pouch. Wet the edges of the aburaage with water and then bring them up and around the filling, pleating as you go.
Place a steamer basket in a pot filled with a few inches of water and bring to a boil. Add the filled aburaage and cover the pot. Steam for 5 minutes until heated through. Serve with ponzu sauce on the side