Fried tofu - Aburaage
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A food made by slicing tofu thinly and deep-frying it. It began to be made in the city of Edo in the early Edo period. At the time it was called tofu age. There are thin and raw deep-fried tofu (thick deep-fried tofu), and when people simply say fried tofu, they are usually referring to thin deep-fried tofu. [Tomomi Kono and Yonago Yamaguchi] Thin fried tofuIt is also called inariage because foxes, messengers of Inari, are fond of fried tofu, or because it is an ingredient in inari sushi. Firm tofu is sliced thinly, weighted down to thoroughly drain the water, and deep-fried in soybean oil, rapeseed oil, sesame oil, or other oils. It is first deep-fried at a low temperature of around 120°C for 2-3 minutes, then transferred to oil at around 180°C for a second deep-fry. The first deep-fry creates a film that prevents water vapor from escaping, causing the product to expand to about three times its size. The second deep-frying process colors the product, giving it a firm, taut texture. The shape and size vary from region to region, with triangles, squares, rectangles, and more. [Tomomi Kono and Yonago Yamaguchi] Fried raw fishIt is also called thick tofu. It is usually made by cutting firm tofu into thicker slices than thin tofu and deep frying it in vegetable oil at a high temperature of 180-200℃. Thin tofu is deep-fried twice, whereas namaage is deep-fried once. Like thin tofu, it comes in many different shapes. [Tomomi Kono and Yonago Yamaguchi] nutritionOne kilogram of soybeans can produce one kilogram of fried tofu, with the oil content being 33% for light fried tofu and 11% for fresh fried tofu. Light fried tofu contains 19% protein and fresh fried tofu contains 11% protein, making it a nutritionally excellent food. However, since the oil on the surface is exposed to air, it is highly susceptible to oxidation, so it is important to use it while it is fresh. [Tomomi Kono and Yonago Yamaguchi] cookingThere are many dishes that use fried tofu, but it is necessary to drain the oil before using it. This can be done by simply pouring boiling water over it, but in the case of inari sushi, it is boiled thoroughly to remove the oil. Dishes that use thin fried tofu include kitsune udon, inari sushi, and takikomi gohan, while raw fried tofu is used in oden. [Tomomi Kono and Yonago Yamaguchi] When simply referring to fried tofu, it often refers to thin fried tofu. It is also called inariage. ©Shogakukan "> Deep-fried tofu (thinly fried) ©Shogakukan "> Deep-fried tofu (thick fried tofu) Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend |
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豆腐を薄く切って油で揚げた食品。江戸時代初期に江戸の町でつくられるようになった。当時は豆腐揚げとよばれた。薄揚げと生(なま)揚げ（厚揚げ）があり、単に油揚げといったときには、薄揚げをさすことが多い。 ［河野友美・山口米子］ 薄揚げ稲荷(いなり)の使いであるキツネは油揚げが好きであるというところから、あるいは、いなりずしの材料であるため、いなり揚げともいう。固めにつくった豆腐を薄く切り、重石(おもし)をかけて水を十分に切り、大豆油、菜種(なたね)油、ごま油などで揚げる。揚げ方は、最初120℃程度の低温で2～3分揚げ、次に180℃ぐらいの油に移して二度揚げする。一度目で被膜ができ、水蒸気の逃げるのが抑えられて約3倍に膨らむ。二度目で着色して固く張りのある製品となる。三角形、正方形、長方形など、各地で形や大きさが異なる。 ［河野友美・山口米子］ 生揚げ厚揚げともいう。普通、固めにつくった豆腐を薄揚げより厚めに切り、180～200℃の高温の植物油で一気に揚げてつくる。薄揚げが二度揚げであるのに対し、生揚げは一度揚げである。薄揚げと同様、多種の形がある。 ［河野友美・山口米子］ 栄養大豆1キログラムから油揚げ1キログラムができ、油の含有量は薄揚げで33％、生揚げで11％である。タンパク質を薄揚げで19％、生揚げで11％含み、栄養的に優れた食品である。ただ、表面の油が空気にさらされるため非常に酸化しやすく、新しいうちに使うことがたいせつである。 ［河野友美・山口米子］ 料理油揚げを使う料理は多いが、使用する前にかならず油抜きが必要である。油抜きは、熱湯を注ぐだけでよいが、いなりずしの場合は十分に湯煮(ゆに)して油を抜く。料理としては、薄揚げではきつねうどん、いなりずし、炊きこみ御飯、生揚げではおでんなどがある。 ［河野友美・山口米子］ 単に油揚げといったときには、薄揚げをさすことが多い。いなり揚げともいう©Shogakukan"> 油揚げ（薄揚げ） ©Shogakukan"> 生揚げ（厚揚げ） 出典 小学館 日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について 情報 | 凡例 |
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