Recipes with aburaage fried tofu

31 recipes. Page 2 of 2

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Chiba Sumitsukare

Other regions make shimotsukare with salmon heads, but this Chiba version from Tokatsu is all vegetables, soy, and sake lees: coarsely grated daikon and carrot, roasted soybeans, fried tofu, and firm tofu. Over hours on low heat the daikon falls apart into the lees and the whole pot turns thick and porridge-like. It was offered at Inari shrines with red bean rice on Hatsuuma, the first horse day of February, and it uses up roasted beans left over from Setsubun. The name shifts from place to place: sumitsukare, shimotsukare, somotsukare.

Prep 30min Cook 240min 10 servings

Soups Medium

Lotus Root Surinagashi Miso Soup

Grated lotus root, skin and all, thickens this miso soup on its own: no flour, just its starch and sticky mucilage, with tiny coarse bits left in the broth. Also called gorigori-jiru, it comes from central Miyazaki and is tied to the stringy lotus grown in the pond beside Mizunuma Shrine, associated with the water deity Suijin-sama. Cultivation reportedly began when the Takanabe domain encouraged planting a good Yamato variety to strengthen its finances. Dried horse-mackerel stock gives the base a gentle fish savor.

🏠 Everyday

Prep 480min Cook 20min 4 servings

Noodles Medium

Uchikomi-Jiru (Fresh Noodle Miso Soup)

A quick winter supper from farm kitchens in Kagawa, uchikomi-jiru cooks fresh, slightly thick noodles directly in a root-vegetable miso soup. Kagawa's celebrated handmade udon is boiled on its own; this everyday dish skips that step, and the flour on the noodles thickens the broth. Low rainfall made the region good for growing wheat, and the Seto Inland Sea supplied the dried sardines for the dashi.

Prep 35min Cook 35min 5 servings

Soups Hard

Mamebu-jiru (Walnut Dumpling Soup)

Bite into one of the small wheat dumplings and a piece of walnut sits at the center. Mamebu-jiru belongs to Yamagata-cho in Kuji, Iwate, and is linked to flour dumplings that reportedly replaced celebratory noodles during poor Edo-period harvests. It still appears at New Year, ceremonies and winter meals. Around the dumplings, a clear soy broth of kombu and dried sardines carries carrot, burdock, kanpyo gourd strips, mushrooms and grilled tofu.

🏠 Everyday

Prep 40min Cook 35min 4 servings

Soups Medium

Natto Jiru Ground Natto Miso Soup

Natto is ground in a mortar until no whole beans are left, then stirred into miso soup, and the broth turns softly thick with the fermented aroma spread evenly through it. It is a Yamagata winter home dish from a season when fresh food was scarce, made with stored foods like dried taro stems (imogara) and salted mountain vegetables. In some areas it was also served at New Year, for Nanakusa, or at Daikoku-sama observances.

🏠 Everyday

Prep 35min Cook 30min 5 servings

Soups Easy

Gunma Suiton

Gunma suiton dough is never rolled or cut. A loose flour batter is simply spooned into dashi already simmering with daikon, carrot, taro, shiitake and fried tofu, and that ease made it an everyday dish that stood in for rice when rice ran short.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Soups Hard

Uchimame-jiru (Flattened Soybean Miso Soup)

Flattened into flower-like discs, the soybeans cook faster than whole beans, take seasoning right to the center and release a nutty body into the broth. The method grew from storing winter protein in snowy northern Shiga, and the soup is often served as oko-jiru at Buddhist Hoonko gatherings.

🏠 Everyday

Prep 40min Cook 45min 4 servings