Cooked rice with clams and deep-fried bean curd (aburaage)
Cooked rice with clams and deep-fried bean curd (aburaage)

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cooked rice with clams and deep-fried bean curd (aburaage). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cooked rice with clams and deep-fried bean curd (aburaage) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Cooked rice with clams and deep-fried bean curd (aburaage) is something that I have loved my entire life.

Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to make inari It is made by cutting tofu into thin slices and deep-fried two times. They are first fried at a lower Japanese Aburaage is made in the same way as Chinese tofu puffs or other Asian bean curd puffs. When the slices are deep fried, they turn crinkly and form an air pocket inside.

To begin with this recipe, we have to prepare a few components. You can cook cooked rice with clams and deep-fried bean curd (aburaage) using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cooked rice with clams and deep-fried bean curd (aburaage):
  1. Prepare 200 g boiled clams
  2. Make ready 1 sheet deep-fried bean curd
  3. Get 2 cups rice
  4. Take 1 tablespoon sake
  5. Get 2 tablespoons dashi base
  6. Prepare 1 pack dried bonito

Aburaage, also called Usuage, is thin deep fried tofu. It has a mild soy flavor and a spongy texture and absorbs seasonings well. You can open it up and make a pouch to use for Inarizushi or cut thinly to use for Miso soup, and it is also a main ingredient for Kitsune Udon. Add the fried bean curd pieces, the water and the bok choy and bring to a boil.

Instructions to make Cooked rice with clams and deep-fried bean curd (aburaage):
  1. Rince 2 cups of rice and place the rice in a pan of ricecooker and pour 2 cups of water.
  2. Slice a deep-fried bean curd into small pieces.
  3. Add the clams and the deep-fried bean curd on the top of the rice in the ricecooker.
  4. Season it with sake, dashi base and dried bonito.
  5. Let it sit for 30 munites, then turn the ricecooker on.
  6. When the rice is cooked, it's done. Mix it and serve in a Japanese rice bowl.

You can open it up and make a pouch to use for Inarizushi or cut thinly to use for Miso soup, and it is also a main ingredient for Kitsune Udon. Add the fried bean curd pieces, the water and the bok choy and bring to a boil. Uncover, raise the heat, add the sake or sherry, the sugar and as much of the cornstarch mixture as is needed to thicken the dish, stirring constantly. Comforting Curd Rice is a popular dish from South India where soft cooked rice is mixed with yogurt and then tempered with spices. I didn't grew up eating curd rice because this dish is from South India but over the years it has definitely become one of my favorite things to eat.

So that is going to wrap it up for this exceptional food cooked rice with clams and deep-fried bean curd (aburaage) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!