Fill a medium saucepan with enough water to cover the abura-age and bring it to a rolling boil. Add salt and gently slide the aburaage into the water.

Place a drop lid (otoshibuta) or foil directly on top of the tofu pouches to keep them submerged, then blanch for exactly 3 minutes.

Lift the abura-age from the hot water and immediately rinse under cold running water until cool to the touch.

Gently squeeze each piece between your palms to press out excess moisture. You’ll feel the pouches deflate slightly as trapped water escapes.

Be firm but not aggressive here. You want to remove water without tearing the delicate tofu skin.

In a clean saucepan, combine the dashi stock, sugar, sake, and mirin. Stir everything together over medium heat, watching for the sugar crystals to completely dissolve.

Once the sugar disappears, pour in the light soy sauce and give it one final stir.

Heat your seasoning mixture until it just begins to bubble around the edges, then reduce to a gentle simmer. Add the prepared abura-age pieces and cover with a drop lid to keep them submerged in the liquid.

Let them simmer with drop lid on for 15 minutes, or until the cooking liquid reduces by about two-thirds.

Transfer the seasoned aburaage to a storage container along with any remaining cooking liquid, then let them cool to room temperature.

Once cooled, refrigerate for at least 3-4 hours with either plastic wrap or paper towel for even marination.

Then, put the lid on.

Pour the dashi stock, light soy sauce, mirin, and light brown sugar into a medium saucepan and whisk until the sugar dissolves completely. Bring the mixture to a medium-heat boil and let it bubble for exactly 1 minute. This brief boil burns off the alcohol in the mirin while preserving its subtle sweetness.

Turn off the heat immediately and drop in several ice cubes to crash-cool the broth. This quick-chill method halts the cooking process while giving you perfectly balanced, ready-to-serve soup in minutes.

Boil the noodles according to the package, drain, and rinse under cold water until they feel springy and cool to the touch.

Toss them with a few ice cubes right in the colander for extra chill.

Divide the chilled soba noodles between two serving bowls and pour the cold dashi broth around them. Arrange your toppings in colorful sections:

• Julienned cucumber
• Thin slices of kamaboko fish cake
• Halved soft-boiled eggs
• Perfectly seasoned kitsune aburaage

Finish with a generous sprinkle of chopped green onions and a light dusting of shichimi togarashi for some gentle heat.

Slice a block of firm tofu lengthwise into four thin equal slices (approximately 1cm or 3/8 inch thick).

Wrap each slice in kitchen paper.

Then again in a clean tea towel.

Place the wrapped tofu on a plate and set a heavy pot or weight on top.

Refrigerate overnight to press out excess moisture.

Remove the pressed tofu from the refrigerator and unwrap it.

Gently pat the slices dry with fresh paper towels to remove any remaining moisture.

Preheat your frying oil to 120℃ (250°F) in a deep pot or fryer.

Use a thermometer to ensure accurate temperature control, as this is key to properly puffing the tofu.

Carefully add the tofu slices to the preheated oil.

Fry at this low temperature for 5 minutes on each side. You’ll notice the surface of the tofu becoming puffier during this stage.

This low-temperature fry allows the moisture inside the tofu to create steam, forming the signature pocket in aburaage.

Using a slotted spoon or spider skimmer, remove the tofu from the oil and place it on a wire rack to drain excess oil.

Increase the temperature of the frying oil to 160℃ (320°F).

Once the oil reaches 160℃ (320°F), carefully return the tofu to the oil. Fry at this higher temperature, turning frequently for even browning on both sides.

When both sides of the tofu are light golden brown, remove it from the oil using a slotted spoon or spider skimmer. Place the aburaage on a wire rack or paper towel-lined plate to drain any excess oil.

Allow it to cool slightly before using in your recipe or storing for later use.

Begin by placing a piece of kombu in a large pot filled with water. I let it soak there for about 30 minutes.

While the kombu is soaking, prepare the sesame sauce. Mix all the sauce ingredients together in a bowl. I used a mini food processor for speed.

Getting the sauce ready beforehand makes everything else easier because I can just pour it over the tofu later without rushing in the kitchen.

After the kombu has rehydrated, turn the heat up to medium. While you wait, drain the pack of tofu and cut it into 6-8 pieces depending on how many servings you want to make. Remove the kombu just before the water starts to boil.

Once the kombu is removed, turn the heat down to low and gently add the tofu to the pot. Sprinkle some salt into the water here too.

Once the tofu is hot, use a slotted spoon to lift each piece out of the pot and onto a serving plate. I make sure to drain each piece well so it doesn’t make the plate soggy or dilute the sauce.

Then, drizzle the sesame sauce generously over the top of the tofu.

Sprinkle chopped green onions over the tofu to finish.

First off, mix thinly sliced beef with potato starch until it has a light coating.

Heat some oil in a pot over medium heat. Add the coated beef and fry until it’s nicely browned.

Once browned, remove the beef from the pot and set it aside.

Combine sake, soy sauce, cane sugar, water and dashi granules in the same pot. Heat it up until it’s just about to boil.

Add tofu, onion, enoki mushrooms, and the beef you just cooked. When you add these ingredients, the temperature will drop, so wait for it to start bubbling gently and then lower the heat to simmer.

Then, cover the pot with a drop lid.

If you don’t have one, I highly recommend looking up how to make a DIY version on my dedicated post-it’s a simple trick that makes a big difference by ensuring even cooking, flavor absorption and prevent the tofu from breaking.

Let everything simmer together under the drop-lid for 10 minutes.

Turn off the heat and let the pot cool for about 30 minutes to an hour.

While the pot is cooling, blanch the snow peas for 30 seconds to a minute. We will use them as toppings.

Once the dish has cooled, reheat it gently. Then, dish it up and top it with the blanched snow peas for a contrasting color and wonderful crunchy texture.

The traditional way to remove excess water from firm tofu is to place a weight on top. This pushes out the water and makes the tofu’s texture more dense.

But if you want to save time, you can wrap your tofu in kitchen paper and give it a quick zap in the microwave at 600W for 2 minutes. This will evaporate the excess moisture without changing the shape of the tofu, I use this technique regularly and love how convenient it is!

Once it’s done, remove it from the microwave and leave to cool.

Frying your chopped green onions and bell pepper separately allows you to get that perfect texture without compromising the tofu.

Heat the pan on medium with a drizzle of oil and add the vegetables. Once they’ve got that lovely browned surface, transfer them to a plate and set near the stove ready to add back to the pan later.

After frying the vegetables, your tofu should be cool enough to touch.

Check it’s not too hot, unwrap it, and then cut it into squares. Slightly larger squares make cooking easier.

First, whisk together potato starch, salt, and pepper. While you might be tempted to give the tofu a thick coat, a light dusting on all sides is all you need to get that crispy finish.

Add more oil to the same pan and preheat thoroughly before you start coating the tofu. If you coat the tofu in starch too early, it will start to become wet and gummy.

When the pan is hot once more, roll each piece of tofu in the starch mixture and place it straight into the pan. Turn occasionally and fry until the tofu is golden brown on all sides.

If the tofu soaks up all the oil completely, don’t hesitate to drizzle in a little more.

While the tofu is cooking, make the teriyaki sauce. Take a small bowl and combine the soy sauce, mirin, sake, sugar and garlic paste.

Once your tofu’s got that golden glow, pour in the teriyaki mix and add the fried veggies from earlier.

Fry until the sauce thickens and your tofu looks glossy.

Divide your cooked rice into serving bowls, top with your glossy tofu and vegetables, and sprinkle on some sesame seeds, chopped green onions, and a dash of chili oil.

Enjoy!

i. Lay each aburaage on a board and roll firmly with a rolling pin (or a round chopstick/bottle) to loosen the inner layers. This breaks the delicate web inside so the pouch opens cleanly later and fills without tearing.

ii. You’ll feel the tofu become slightly more pliable and see faint lines appear. Stop before it cracks. If one does split, keep that piece for the “open-face” topping style explained later.

i. Bring a pot of water to a vigorous boil (100℃/212°F) and add the pouches.

ii. Keep them submerged with a drop lid or heatproof plate for 2 minutes. This “aburanuki” blanch removes factory oil so the tofu absorbs seasoning instead of repelling it.

iii. You’ll smell the raw oil fade. If the water goes cloudy, you’re doing it right. If you can’t submerge them fully, rotate with tongs to expose all sides.

iv. Tip the pouches into a sieve, rinse under cold water to stop carryover heat, then gently press between palms to remove excess water. This prevents diluted seasoning later and cools them for clean handling.

v. Use a sharp knife to trim 2-3 mm off one short edge. That clean cut will be your opening.

i. In a small pan, combine light soy sauce, dashi stock, mirin, and sugar. Bring just to a boil over medium heat, stirring to dissolve sugar. Aim for a gentle simmer.

ii. Once you no longer smell alcohol, slide the pouches into the broth.

iii. Reduce to a gentle simmer (about 85-96℃/185-205°F), and cover with a drop lid so every piece stays submerged.

iii. Cook until the liquid reduces to about one-third. Avoid vigorous stirring, swirl the pan if needed. If it reduces too quickly, add a splash of water to prevent scorching.

i. Transfer pouches and liquid to a shallow, lidded container; let steam dissipate, then chill to 4℃ (40°F) before sealing.

ii. Rest at least 1 hour (overnight is best) so the seasoning migrates evenly from surface to center.

i. Stir rice vinegar, sugar, and salt until dissolved. Spread hot, just-cooked rice in a wide pan or bowl. Drizzle the vinegar mixture.

ii. Then fold with a paddle while fanning until the grains turn glossy and separate yet still tender.

i. Working one at a time, pinch the trimmed edge and gently separate to form a pocket. If you feel resistance, wiggle a fingertip inside to release the inner layer rather than pulling hard.

ii. Divide the rice into equal portions, roughly 45-60 g (1½-2 oz) for standard inari. With wet hands, press each portion into a compact barrel that holds together without squeezing out starch. If rice sticks, re-wet your hands. If it crumbles, it’s too cool, cover briefly to trap warmth.

iii. Nestle a rice log into each pouch and tuck the edges around it.

iv. Use the back of a damp spoon to coax the rice into corners, keeping the top surface slightly domed.

v. Fold excess skin over itself once or twice to create a neat seam.

vi. Then flip seam-side down so it self-seals under its own weight. The surface should look satin-glossy and springy to the touch.

i. For modern open-face inari (nose-inari), trim the folded flap off, leaving ~1 cm of tofu rim to “wall” the rice.

ii. Stand the pouch up.

iii. Spoon on toppings, pressing lightly so they adhere.

The first coat is a mixture of potato starch and flour (50/50 ratio), which helps absorb some excess moisture on the outside and builds the foundation for the crispy outer layer.

You will find that the starch and flour seem to disappear, and the outside might still seem a bit moist. That’s okay, because we need a little moisture for the next layer.

The final layer is made by mixing a very small amount of water with potato starch. This step causes clumps of potato starch to stick together, creating small crumbs or what I like to call “hailstones”.

Heat your oil before rolling the tofu in the hailstones, if you try to coat them in advance the hailstones tend to “melt” into the surface. Roll the tofu in the hailstones and put them straight into the pre-heated oil for best results.

The oil should be preheated 170°C (340°F). Use a neutral flavored oil with a high smoke point, such as vegetable or canola.

Once you’ve coated the tofu in the “hailstones,” put them straight in the oil! (I know I keep repeating this, but it’s important!) Be careful of splashing; sometimes, the moisture in the tofu can react with the oil, making it splash out.

Deep fry for 3 minutes, turning each piece halfway through. They should be lightly golden. Once finished, place on a wire rack while you make the sauce.

Add the dashi, soy sauce, mirin, sake, and salt to a small saucepan and bring to a boil. Allow it to bubble for 30 seconds.

Lower the heat, mix up a slurry in a separate bowl (I mix 1 tsp of potato starch with 1 tbsp of cold water), and pour it into the sauce. Mix continuously until the sauce is slightly thickened, and then remove from the heat.

Pile up the fried tofu in the serving bowl and pour the sauce over the top.

Optional toppings include chopped spring onions, grated daikon, and shichimi togarashi (Japanese chili pepper).

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i. Add dried, cut wakame to a medium bowl and cover with plenty of cold water. Soak 5-10 minutes, just until the pieces turn glossy green and feel springy between your fingers; over-soaking makes them limp.

i. Wrap silken tofu in a double layer of paper towel and microwave at 600 W for 1 minute 30 seconds to gently drive off surface moisture.

Let it cool for a couple of minutes so it firms back up, then cut into bite-size cubes. If you prefer not to microwave, simply wrap with kitchen paper and rest for 5-10 minutes before patting very dry.

i. In a small bowl or measuring cup, whisk together dashi granules, rice vinegar, Japanese soy sauce, sugar, toasted sesame oil, ginger paste, and ground toasted sesame. Whisk until the mixture looks slightly thickened and shiny.

A little aromatic oil rounds flavors and softens seaweed’s briny edges because lipids carry and release many aroma compounds.

ii. Drain the wakame well, then squeeze it gently in your palms to expel excess water without tearing. In a large bowl, combine wakame with thinly sliced Japanese cucumber and cherry tomatoes, and add the tofu. Pour on the dressing and toss gently just until coated.

iii. Cover the bowl and chill 20-30 minutes so the wakame crisps up and the dressing permeates. Keep the salad at or below 4℃ (39°F) until serving for best quality.

i. Divide into bowls, then shower with katsuobushi and a pinch more toasted sesame.

Next, remove the kitchen paper and sprinkle both sides with a pinch of black pepper. We don’t add any salt here because there is plenty of salty flavor from the soy sauce in the glaze.

Preheat a large frying pan to medium, and once it’s hot, add a drizzle of oil (or butter) and swirl it around. Coat the tofu with a thin, even layer of potato starch right before adding it to the pan.

The potato starch helps make the surface crispy and golden and also thickens the sauce slightly, which helps it stick to the surface of the tofu. However, it’s worth noting that if you coat it too early, the potato starch can become wet and sticky, so be sure to coat it right before frying.

Fry the tofu on both sides until crispy and golden.

The sauce for this recipe is very similar to my teriyaki recipes. Simply mix the soy sauce, mirin, sake, grated ginger, and grated garlic in a bowl and mix thoroughly.

Turn down the heat to low/medium-low and pour the sauce into the pan. As it cooks, it will become thick and glossy and the potato starch on the tofu will help thicken it further. Move the tofu around the pan to help it absorb the sauce, then after a few minutes, flip them using a spatula and repeat on the other side.

Once the tofu is thoroughly coated with sauce on both sides, remove it from the heat and dish up!

Plate the tofu on serving plates and drizzle with any sauce that is leftover in the pan.

Finish the dish by sprinkling it with some chopped spring onion and some chili threads for some extra flavor and color. You could also top it with sautéed mushrooms, onions, or kizami nori.

Enjoy!

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For this recipe, I like to stir-fry the tofu on its own. This allows it to become crispy and turn a beautiful golden color without interference from the fats and liquids from the other ingredients.

Remove it from the pan and set it aside so it stays beautiful and doesn’t break or become overcooked!

Using the same pan, fry the pork belly until it’s sealed on both sides and add the sliced goya. Stir fry them together for 2-3 minutes.

Next, add the tofu back in with a pinch of salt and pepper and mix.

Add a dash of soy sauce and mix again.

Whisk the egg in a separate bowl and pour it into the pan.

Allow the eggs to become half-cooked before mixing. If you mix too early, the egg will break up into small pieces and become lost amongst the other ingredients.

Once the egg is half cooked, add a dash of soy sauce, mix quickly, and remove from the heat.

The eggs will continue to cook in the residual heat from the other ingredients. Taking it off the stove early prevents overcooked, rubbery eggs!

Dish up and sprinkle with kastuobushi (bonito flakes).

Goya Champuru goes well with rice or noodles!

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