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

This is my husband's creation. He was inspired by a TV program.The slices of aburaage scorch easily, so be careful! (Especially the ones where the excess oil hasn't been removed) Recipe by uta5

Actually, when I made this for the first time I also made some pizza-flavored ones with wiener sausages instead of natto. But they didn't taste very good.Fry the aburaage slowly over a low-medium heat so that the filling cooks through. If you're not a big fan of raw onions or in a hurry, microwave it for a bit before adding it to the Step 2 mixture.I also made this without tuna. Recipe by Unagiinu

This is a quick and handy side dish with eggs!Variation: Add some ginger and red chilli to the sauce to taste. Add some hijiki or shirataki noodles along with the eggs into the aburaage.Increasing the heat at the end is important to allow the kinchaku to absorb the sauce! By evaporating the excess moisture and swirling the sauce pan, the abraage absorbs the sauce even more.This combination of seasonings is our family's ratio. Adjust the amounts of soy sauce and sugar to suit your own taste. Recipe by Satozu kitchen

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

This is a delicious, healthy snack.It's also yummy with kimchi. You can top it with sliced cheese, if you have the kind that melts easily. Recipe by very berry

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 turned cheap aburaage into a main dish!A cheap 5-slice pack of aburaage is perfect for this! Another important point is to thinly roll up the meat! Recipe by coconachu

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*

Cheap meat does get rather tough... but my wallet says I have to work with that! So, I tried combining it with aburaage to make it juicy.The meat becomes a little tender when you sprinkle sugar on it and leave it for a while. Recipe by Kuushinsai

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

I had leftover hamburger mix! I stuffed it in aburaage pockets to make it heartier, and seasoned them with everyone's favorite teriyaki sauce.150 g of hamburger mix is about 1 serving of hamburger. I made it with a beef and pork mix, but you can use tsukune dumpling mix made with ground chicken, or a tofu burger mix. I recommend both. For 2. Recipe by to*