包油煠豆腐
Tsutsumi aburage dōfu
Wrapped Deep-Fried Tofu
English Interpretation
Wrap tofu in yuba. Once wrapped tightly, deep-fry in oil. The yuba fries up crisp, while the tofu inside remains soft. Eat with salt or a light soy sauce.
原文 · Original (1782)
豆腐を湯葉にて包むべし。しかと包みたらば、油にて揚ぐべし。湯葉、ぱりりと揚がりて、中の豆腐は柔らかなり。塩か薄き醤油にて食すべし。
Transliteration
Tōfu wo yuba nite tsutsumu beshi. Shika to tsutsumitaraba, abura nite aguru beshi. Yuba, pariri to agarite, naka no tōfu wa yawaraka nari. Shio ka usuki shōyu nite shokusu beshi.
Notes & Annotations
Tsutsumi (包み) means 'to wrap.' The wrapping-and-frying technique creates a contrast between crisp exterior and soft interior, a textural quality highly valued in Japanese cuisine.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁
-
tofu skin (yuba) 湯葉 4–6 sheetsFresh or rehydrated dried
-
vegetable oil 油 for deep-frying
-
salt or light soy sauce 塩 to tasteFor dipping
Method
Serves 2–3
1. Cut firm tofu into pieces about 3 × 4 × 1.5 cm.
2. Wrap each piece tightly in a sheet of fresh or rehydrated dried yuba (tofu skin). Tuck the edges under so it holds during frying.
3. Deep-fry at 175 °C until the yuba wrapper is golden and shatteringly crisp — about 3 minutes.
4. Drain briefly on a rack.
5. Serve immediately with a sprinkle of salt or a small dish of light soy sauce for dipping.
The whole point is contrast: the yuba fries into a delicate, crackly shell while the tofu inside stays soft and warm. Tofu wrapped in tofu skin — the soybean appears twice in two entirely different textures.
1. Cut firm tofu into pieces about 3 × 4 × 1.5 cm.
2. Wrap each piece tightly in a sheet of fresh or rehydrated dried yuba (tofu skin). Tuck the edges under so it holds during frying.
3. Deep-fry at 175 °C until the yuba wrapper is golden and shatteringly crisp — about 3 minutes.
4. Drain briefly on a rack.
5. Serve immediately with a sprinkle of salt or a small dish of light soy sauce for dipping.
The whole point is contrast: the yuba fries into a delicate, crackly shell while the tofu inside stays soft and warm. Tofu wrapped in tofu skin — the soybean appears twice in two entirely different textures.