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| Fried & seasoned soybean curd for vinegared rice "yubu" or "aburage" Serving size: 0.7 oz(20g) Servings per container 9 Net wt: 170g Ingredient: soybean, soybean oil, soybean sauce, vinegar. Recipe: 1. Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch. 2. To remove excess oil, place the aburage into a large heat-proof bowl in the sink and pour about 1 to 2 liters of boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water. 3. Combine the sugar, soy sauce and water in a saucepan and bring to a boil. 4. Add the aburage and cook over medium heat, stirring from time to time, until well flavored; remove from heat and let cool. 5. If using, toast the sesame seeds in a dry frying pan, and mix into the sushi rice. 6. Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage pouch. 7. Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish. 8. Garnish with pickled ginger. Product of Korea |
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