Freeze-Storing Aburaage & Green Onions

Name: Freeze-Storing Aburaage & Green Onions
Cuisine: American
Ingredients: 2 squares Aburaage; 10 Green onions (the whiter section closer to the roots)

cookpad.japan @cookpad_jp

I always freeze aburaage and green onions.
I thought mixing those two ingredients and freezing them would come in handy, so I wrote this recipe up.

It's also delicious to use tempura batter bits instead of aburaage.

It's better to use the green part (soft part) of the green onions when you won't be freezing them.
Freezing and defrosting green onions before using them will let them soften as if they were cooked! Recipe by yakopuyo

I always freeze aburaage and green onions.
I thought mixing those two ingredients and freezing them would come in handy, so I wrote this recipe up.

It's also delicious to use tempura batter bits instead of aburaage.

cookpad.japan @cookpad_jp

I always freeze aburaage and green onions.
I thought mixing those two ingredients and freezing them would come in handy, so I wrote this recipe up.

It's also delicious to use tempura batter bits instead of aburaage.

I always freeze aburaage and green onions.
I thought mixing those two ingredients and freezing them would come in handy, so I wrote this recipe up.

It's also delicious to use tempura batter bits instead of aburaage.

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Ingredients

2squares Aburaage
10Green onions (the whiter section closer to the roots)

Saved

Steps

1

Cut the aburaage into very small pieces so that it will absorb the flavour (it's easier to cut once it's frozen).
2

Cut the green onions into small pieces. Only use the hard parts between white roots and light green parts. Put it in a bag with Step 1, mix well, then freeze.
3

Add as much of the frozen ingredients to steaming hot miso soup as you like and enjoy.
4

You can use the mixture for kakeudon (udon noodles in hot broth), tsukeudon (dipping udon noodles in sauce), or other noodle dishes as a topping or seasoning. They come in handy any time.