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

I wasn't sure if there would be enough meat for four people just by frying it, so I decided to use it together with aburaage that I always have in the freezer.Additonal points: I rolled the meat in katakuriko in Steps 2 and 3, but it's not really necessary since it'll stick together without it.Remove the excess oil and squeeze well! If you skip this, you'll notice the distinctive smell of the aburaage and it'll taste a bit funny.Be sure to check out Steps 3 and 4 well.Spoon on the piping hot ankake sauce just before serving.The size of the meat will be different according to how it's cut, but generally, each roll needs 3-4 slices of thinly cut pork or 4-5 slices of pork belly. Recipe by Shijimi24

I make this occasionally when we get tired of the usual sushi.You can make 20 inarizushi using the same amount of ingredients.You can add black sesame seeds, shirasu, imitation crab sticks or your favorite fillings. Recipe by umemodoki

I came up with this from my recycling recipe! Once I rolled leftover niku-jaga (simmered meat and potatoes) in abura-age, and it was delicious. This time I used ground chicken instead to make this dish. It was so good!How to roll… Place the inside surface of abura-age face up, and sprinkle with katakuriko. Spread half of Step 3 on each abura-age, leaving about 2 cm open at the end. Then, roll it up. It's also delicious with frozen green beans. (Warm them up before using) Recipe by Genmai Midori

I was thinking of low carb recipes using aburaage, and came up with this recipe by using what was in my refrigerator.For a crispy finish, leave the excess oil on the aburaage!Adjust the grilling time as necessary to prevent them from burning.Add whatever seasonings you like. My husband loves them with Tabasco sauce.I estimated that 2 spring rolls have about 2.6 g of carbohydrates. Recipe by Su-ji-&jiru

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*

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

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

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

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

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