宮城県·郷土料理
Aburafu-don
When you pierce the aburafu, which has absorbed plenty of dashi, the savory juices burst out. Covered in creamy, soft-boiled egg and served over piping hot rice, it is rich and fragrant yet surprisingly gentle on the palate—this is Tome's specialty, Aburafu-don. Aburafu is an ingredient made by deep-frying rod-shaped wheat gluten, said to have been invented by a tofu shop in Tome at the end of the Meiji era. Once it absorbs dashi, it becomes soft and fluffy, releasing more flavor with every bite. To make it, the gluten is sliced into rounds, simmered in a sweet and savory dashi, and then bound with beaten eggs. While it possesses a richness similar to meat, it is plant-based and healthy. It is a satisfying, hearty feast that gained sudden fame through the B-1 Grand Prix.
Record it after reading
