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

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.

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

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

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

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

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

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*

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

I wanted to eat cabbage packed with flavour...1. The texture of the cabbage is better without the stem, but you can slice it thinly and add it if you like. (It's sweet.)2. I remove the excess grease from the aburaage to give it a more refreshing taste, but you don't have to. (It will be richer.) Recipe by Minarai shufu haru

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

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