Abura-age, deep-fried, thinly sliced tofu. 油揚げ
Made by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C.
[Abura-age]
An ingredient of
udon dishes called kitsune (fox) udon, because legend tells that foxes
are fond of deep fried tofu! In small stripes, an ingredient of miso
soup, and soups of mizuna, komatsuna etc. Also an ingredient in stir
fries.
Can also be sliced open and used as a wrapper ("tofu pouch") and
filled with vinegared rice to make inari-zushi - "Inari" is a name of the fox deity.
[Inari-zushi]
Remove excess oil before using tofu pouches.
Photos from Wikimedia Commons.