# Aburafu don (Rice Bowl with deep-fried wheat gluten) ｜ Our Regional Cuisines

**Cuisine Name**: Aburafu don (Rice Bowl with deep-fried wheat gluten)

**Region**: Our Regional Cuisines

## Main Lore Areas
Tome City

## Main Ingredients Used
Aburafu

## History, Origin, and Related Events
In Obon holidays (mid-August), tofu merchants worked hard making fried thin tofu and fresh tofu for "Shojin ryori (vegan cuisine for Buddist monks)". However, they always faced a big issue; both fried and non-fried tofu were spoiled quickly because there wasn’t any refrigeration technology like we have today. In such circumstances, a tofu shop in Tome City thought of “Aburafu”.When wheat flour and water are mixed well together and rinse the starch with water, gluten stays there.There are three types of “Fu” = wheat gluten: "Namafu", "Yakifu", and "Aburafu". "Namafu" is steamed gluten combined with glutinous rice flour, while "Yakifu" is baked one with wheat flour. Like "Yakifu", aburafu is made by adding wheat flour to gluten, and shaped into sticks and fried. Because it has a great flavor and a chewy texture, it is also used in vegetarian or macrobiotic cuisine. "Aburafu" was produced only in the Tome region before, but it’s widely manufactured outside of Tome area since "Aburafu" has been getting popular nationally. "Aburafudon (Rice Bowl with deep-fried wheat gluten)" is a famous dish made with "Aburafu" and was made up by the hostess of a local inn. It’s like a katsudon with replacing the pork cutlet with "Aburafu", and the flavor of "Aburafu" is brought out to its fullest. It is getting well-known nationwide after participating in the local food competition called “B-1 Grand Prix.”

## Opportunities and Times of Eating Habits
"Aburafu" was originally found in summer, but now you can eat all year round. It is popular as a meat substitute by people who dislike meat or who follow a vegetarian or macrobiotic diet.

## How to Eat
Like making "katsudon", add ”Dashi (=Japanese soup stock)”, soy sauce, and other seasonings to a pot to make a broth, then add the ”Aburafu" and beaten eggs. Serve on top of rice in a bowl. Add trefoil, etc. for decoration.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In Tome City, there is a group called “Aburafudon no Kai,” which introduces restaurants serving "Aburafudon" and recipes on the website. The group participated in the “B-1 Grand Prix” to promote the dish nationally.

## Ingredients
- Aburafu: 1 (approximately 5 slices with 1cm-thin per person)
- Japanese leek: 1
- Eggs: 4
- Dashi (=Japanese soup stock): 360ml
- Soy sauce: 60ml
- Mirin(=sweet rice wine): 80ml
- Trefoil or sweet and sour pickled ginger: As needed
- Rice: As needed

## Recipe
1. 1. Slice the aburafu into 1cm rounds and thinly slice the japanese leek diagonally.
2. 2. Put the dashi stock, soy sauce, mirin(=sweet rice wine), and aburafu into a pot and boil. Turn the aburafu inside out. (In case aburabu is well-fried outside, put it into a pan before boiling.)
3. 3. Once the broth has soaked into the aburafu, add japanese leek. When the green onion gets soften, add beaten egg and let it cook until half-cooked.
4. 4. Place 3 on top of the rice in a bowl. Add trefoil or sweet and sour ginger on yop if you like.

## Provider Information
provider : Makiko Takazawa, Sendai Shirayuri Women's University

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