Atsu-age, あつあげ、厚揚げ.
Thick-sliced (2.5 cm) tofu broiled briefly in hot oil.
The inside remains soft and white, while the outside is golden brown.
Another name for this type of tofu is nama-age. Difference with
abura-age: abura-age is thinner and fried through. Can be eaten as such in
izakaya etc. with flavoring of soy sauce and ginger, used in oden, miso
soup, etc. Pour hot water over the cake and lightly press in paper
towels before using it to remove excess oil.
[Atsu-age]
Photo Wikimedia Commons
Japanese Food Dictionary