Tome Abura-fu Rice Bowl
Abura-fu-don simmers slices of Tome's oil-fried wheat gluten in seasoned stock, binds them with egg and serves them over hot rice. Onion, mushrooms and herbs vary; the broth-soaked gluten...
At a glance
| Name | Tome Abura-fu Rice Bowl (Abura-fu-don) |
|---|---|
| Prefecture | Miyagi |
| Region | Hokkaido & Tohoku |
| Type | Fried wheat gluten simmered with egg over rice |
What is it?
Abura-fu-don simmers slices of Tome's oil-fried wheat gluten in seasoned stock, binds them with egg and serves them over hot rice.
Onion, mushrooms and herbs vary; the broth-soaked gluten provides body without being meat.
History and local context
Tome City distinguishes traditional abura-fu from the comparatively recent bowl, which it says a local innkeeper devised about thirty years ago for a diner avoiding meat.
Soft egg is not mandatory; vulnerable diners should receive thoroughly cooked egg.
How to enjoy it
Eat the broth-filled gluten with rice while hot; at home check wheat, egg, soy and fish stock and cook egg appropriately.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Tome Abura-fu Rice Bowl from?
It is associated with Miyagi, in the Hokkaido & Tohoku region of Japan.
What kind of food is Tome Abura-fu Rice Bowl?
This guide classifies it as fried wheat gluten simmered with egg over rice. See the overview for its defining ingredients and texture.
Can I order Tome Abura-fu Rice Bowl online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.