Kitsune Parmigiano
Deep-fried tofu pouches (aburaage) stuffed with plenty of Parmigiano cheese and pan-seared until fragrant and crispy. The combination of melted cheese, crispy tofu, plenty of chopped scallions, soy sauce, and ground chili pepper makes this an excellent appetizer for drinks.
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🍳 Cooking Flow
1. Grate the cheese and open the aburaage into pouches. → 2. Stuff the cheese into the aburaage and secure with toothpicks. → 3. Pan-sear on both sides until browned and fragrant. → 4. Place the halved pouches onto a plate lined with chopped scallions, then drizzle with soy sauce and sprinkle with ground chili pepper.
Cooking Steps
Brief Cooking Order
1. Grate the cheese and open the aburaage into pouches. → 2. Stuff the cheese into the aburaage and secure with toothpicks. → 3. Pan-sear on both sides until browned and fragrant. → 4. Place the halved pouches onto a plate lined with chopped scallions, then drizzle with soy sauce and sprinkle with ground chili pepper.
Introduction
Deep-fried tofu pouches (aburaage) stuffed with plenty of Parmigiano cheese and pan-seared until fragrant and crispy. The combination of melted cheese, crispy tofu, plenty of chopped scallions, soy sauce, and ground chili pepper makes this an excellent appetizer for drinks.
Step 1
Grate the cheese using a grater (prepare any amount of your favorite variety).
Step 2
Cut off one end of the aburaage, roll a pair of chopsticks over it to make it easier to open, and then open it into a pouch.
Step 3
Stuff the grated cheese into the aburaage pouches (include the chopped-off edges as well) and secure the openings with toothpicks.
Step 4
Finely chop the green onions and spread them generously across the serving plate.
Step 5
Heat a frying pan, add a thin layer of oil, place the aburaage in the pan, and sear both sides until lightly browned and fragrant.
Ingredients List
Important Notes
Rolling a pair of chopsticks over the surface of the aburaage before opening it makes it easier to open into a pouch without tearing. 💡
You can also finely chop the cut-off edges of the aburaage and stuff them inside with the cheese so nothing goes to waste. 💡
It is best enjoyed immediately while the cheese is piping hot and melted. 🍳
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