The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.

Here in the countryside of a foreign country, I can't get out shopping much and even when I do, aburaage is pretty expensive. Buying tofu is a lot cheaper, so I tried making some aburaage from scratch.Basically, frying these on low heat will cause them to swell out to double their size.You could probably make atsuage like this, too. Recipe by Mon*chou-chou*

I had a lot of leftover natto, so I stuffed aburaage with natto that my children love, and fried them in a frying pan.They will be very crispy if you fry them well with sesame oil.But they are rather easy to burn, so be careful. Recipe by Tomorin shugyouchu

I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana

I often have leftover aburaage, so I wanted to make a dish with it. Recipe by Kuchi

I created this recipe because I had natto and aburaage on hand.It's troublesome, but pour boiling water over the aburaage to drain excess oil!When you are turning them inside out, they rip easily, so be careful!Fry until golden brown. They become crispy and delicious. Be careful not to burn them! Recipe by Soramame78

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky

I don't really like the rich-flavored aburaage sold in supermarkets or shown in cookbooks, so I made this lightly flavored type. I wrote this recipe from memory.There aren't really any hints. First put the udon and mentsuyu in the bowl and then place the aburaage on top. Recipe by cureo

This is a favorite recipe in our house. It's always served with multiple ingredients. I was surprised when I tried it for the first time with no ingredients except for sesame seeds so now that's what I do when I can't be bothered to make something too complex.Be sure to let the aburaage boil sufficiently so that the texture will be juicy and soft. For 10 pieces. Recipe by Konokonomanma

It's convenient to have a lot of precooked simmered aburaage on hand for making kitsune udon or inari sushi, so I make them in a way my family loves.To use these as bags for inari sushi, you can use the whole ones instead of cutting them in half!I made my dashi stock with bonito flakes and konbu seaweed. Adjust the sweetness to your taste. Recipe by Keit3

This used to be on the menu at the company canteen. They didn't use dried shiitake mushrooms, but I thought they'd add more umami to the dish so I added them to the recipe.By microwaving the daikon radish and carrot beforehand, they become tender in a shorter time when simmered, making the dish much easier. Recipe by Tanshin funin no ryourinin

My friend confirmed with me that she got this recipe from a very old cookbook for Japanese dishes. This aburaage tastes wonderful although it only requires the simplest ingredients. I'm quite lazy, and yet I stopped buying aburaage for inarizushi after I learned this recipe.I've omitted the steps to strain the oil from the aburaage. Make sure to do it if it bothers you. You only use the minimum ingredients when making 8 sheets. So, once the mixture boils and the ingredients melts, turn the heat very low and let the seasonings soak into the aburaage. Take care not let it burn. Recipe by Suppaiko