Crispy Abura-age with Ham & Cheese
Crispy Abura-age with Ham & Cheese

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crispy abura-age with ham & cheese. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Crispy Abura-age with Ham & Cheese is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Crispy Abura-age with Ham & Cheese is something that I have loved my whole life.

'Abura-age' is thinly sliced & deep-fried Tofu. This can be used for western cuisine flavours as well. It is, of course, Gluten-free and a great alternative for pizza base, too.

To begin with this particular recipe, we must prepare a few components. You can cook crispy abura-age with ham & cheese using 5 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Abura-age with Ham & Cheese:
  1. Make ready 2 Abura-age (Thin Fried Tofu) *OR as many as you want
  2. Take Thinly shaved Ham
  3. Prepare Thinly sliced Red Onion
  4. Get Shredded OR sliced Tasty Cheese (Cheddar Cheese)
  5. Make ready Fresh Basil Leaves *Basil Pesto is also nice

Delicious melted mozzarella cheese, mushroom, ham, and basil leaves on slices of crispy pan. Aburaage is Japanese deep-fried tofu pouches made from soybeans. Tips for perfect roasted ham hock with crispy crackling. Cooked pork knuckle for crispy pork rind.

Instructions to make Crispy Abura-age with Ham & Cheese:
  1. Wrap Abura-age with paper towel and warm in the microwave. Then press it to remove excess oil if required. *Note: This process is optional.
  2. Cut one long end and short ends of Abura-age to open it, arrange some Ham, Red Onion, Tasty Cheese and Basil leaves, and close it.
  3. Heat a frying pan, cook until both sides are browned and crispy. Cut into smaller pieces and enjoy.

Be generous with lard or olive oil and rub that pork ham hock well. After that, season it well with salt and pepper. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at Carrot and aburaage (deep fried thin tofu) cut into small pieces are the usual vegetables cooked with hijiki. Abura-age are deep-fried tofu sheets used for miso soup, as pockets for inari sushi, as a topping for udon and soba (called kistune udon, kitsune soba).

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