Japanese pronunciation: うすぎりとうふ (usugiritoufu)
| Category | Item |
|---|---|
| Restores | 2 (+0.1) |
| Eating time | 1.6s |
| Compost | 85% |
Momen tofu sliced thin on the cutting board — the state that becomes abura-age.
Obtaining
Usage
On to abura-age
Fried thin, it puffs hollow into abura-age. Fried whole, the same tofu becomes atsuage — the cut is what separates them.
As an ingredient
Deep FryerEgoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle→10s
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
Ingredients
- Soybeans
- Water Bottle
OutputSoaked Soybeans
Ingredients
OutputNamago
Ingredients
- Brine Sand
- Water Bottle
OutputBrine Bottle
ByproductLeached Sand
Ingredients
OutputWet Salt
Ingredients
- Nigo
- Glass Bottle
OutputSoy Milk Bottle
ByproductOkara
Ingredients
Ingredients
OutputYose Tofu
OutputMomen Tofu
Ingredients
Output2Tofu Slices
In the real world
Making abura-age starts by slicing tofu thin and pressing the water out. Wet or uneven slices will not puff hollow.
Differences in game
Satoyama leaves the pressing to the fryer step; the board only cuts.