Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, crispy abura-age with ham & cheese. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

'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.

Crispy Abura-age with Ham & Cheese is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Crispy Abura-age with Ham & Cheese is something that I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Crispy Abura-age with Ham & Cheese:

1. Take 2 Abura-age (Thin Fried Tofu) *OR as many as you want
2. Make ready Thinly shaved Ham
3. Prepare Thinly sliced Red Onion
4. Make ready Shredded OR sliced Tasty Cheese (Cheddar Cheese)
5. Prepare 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.

Steps 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).

So that is going to wrap this up with this special food crispy abura-age with ham & cheese recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!