Cut aburage diagonally into triangles. It’s best to use local aburage as the imported ones get too soft when you steam them. Fill each aburage with the pork mixture and even them out.

In both types, thinner tofu is deep-fried in a way to remove the water content and enhance preservability. The thicker fluffy types include the popular “aburage” from Tochio, Niigata Prefecture.