Japanese Abura-age – well my version of
Amy was eating, Jude had eaten. I was shopping for a party tomorrow and trying to think of lunch for Ollie, Mary and Glenda.
I walked past the Japanese counter and expired some things that I thought would be lovely together , and in so doing I managed to create a new dish that is sort of Japanese by design. Japanese-style kangaroo snacks – made with pouches.
It seemed to kit the right button as all were consumed very quickly, with some looks of delight on faces.
I think it looks pretty damn good too on my new slates.
This made enough for 10 pouches which fed 3 people;
- 1 packet of deep fried bean curd pouches, or as known in Japan Abura-age
- 1 piece of fresh octopus, I basically had one leg that I thinly sliced on an angle to have bite sized pieces
- 1 packet of seaweed, I used Wakame from the sushi bar in the supermarket
- 1 packet of white bait fish, or Shirasu
- 1 packet of flying fish roe, or Tobiko
- A knob of ghee (or butter), some oil, and a pinch of salt and pepper
Get a pan on a fairly high heat and melt the ghee with the oil.
Add in the octopus and the pinch of salt and pepper and fry for 2-3 minutes until they plump up. Move to one side of the pan and add in white bait to the other side of the pan and fry again for about 5 minutes together. Sort of ting and yang looking.
That is the only cooking element. The rest is plating. And it goes in order, so follow as below;
- Take one Abura-age and open the pouch
- Place 2 slices of your octopus in the bottom of the pouch
- Add in some of the fried Shirasu up to the top of the pouch
- Lay on some Wakame across the Shirasu layer
- Sprinkle on some Tobiko on top of the Wakame
Finished 1, now repeat 9 more times.
You’ll see how I plated, I kept it very simple.
But still with the colours I think it looks absolutely amazing.