Stuffed aburage is a comforting dish of braised tofu skins stuffed with a pork, mushroom, and water chestnut stuffing. It is a dish found in many local-Hawaii homes as well as in okazuya (small Japanese delis found throughout Hawaii).
What is Aburage?
Aburage (also spelled aburaage) is thin-sliced, deep-fried tofu. Unlike its cousin, the thicker-sliced atsuage, as the aburage fries, a pouch forms in the middle – perfect for holding a stuffing. You may be familiar with inari or cone sushi – aburaage is the fried tofu pouch that has been seasoned with soy sauce, mirin, and sugar and holds the sushi rice stuffing.
In Hawaii, just like atsuage, we can get fresh aburage from Aloha Tofu Factory and in most local grocery stores. You can also find aburage in the refrigerated section of most Asian markets, where tofu is sold.
Why it works
Stuffed aburage brings together comforting flavors and textures found in many Asian dishes – savory pork, crunchy water chestnuts, umami-filled shiitake mushrooms, and fried tofu. The mixture is flavored with soy sauce, oyster sauce, and sesame oil – some of my favorite seasonings.
These delicious savory pouches are filling without weighing you down. They can be eaten simply with a side of rice or as a part of a larger meal.
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Stuffed Aburage
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
These delicious Japanese pork-stuffed tofu pouches make a delicious main course or an addition to a larger meal.
Ingredients
10 pieces plain aburage
For the filling
1 pound ground pork
5 dried shiitake mushrooms, rehydrated and finely chopped
1 8-ounce can water chestnuts, finely chopped
2 stalks green onions, chopped
1 egg
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
For the braising liquid and sauce
2 cups chicken broth
Cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water)
For garnish
Green onions, chopped
Cilantro, chopped
Instructions
To prepare the aburage (and to remove any excess oil), cut each piece of aburage in half to make 20 pouches. Place in a heatproof bowl and cover with hot water. Let sit for 10 minutes and then drain. Gently squeeze out any excess water. Set aside.
To make the filling, combine all the ingredients, mixing until everything is well combined and homogenous.
To fill the aburage, stuff each pouch with 2-3 tablespoons of filling – each pouch should be generously filled without straining the aburage skin. Place in a pot, filling-side up.
To cook the stuffed aburage, add the chicken broth to reach almost to the top of the aburage without completely covering them (adjust the amount of chicken broth, as needed). Bring to a boil then reduce to low and cover the pot. Simmer for 15 minutes. Remove the aburage to a serving platter.
To make the gravy, mix the cornstarch and water to create a slurry. Bring the braising liquid to a boil then add the slurry. Cook for a few minutes until the liquid thickens into a light gravy.
Pour the gravy over the aburage and garnish with green onions and cilantro. Serve hot.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Cuisine: Japanese
Nutrition
- Calories: 393.28
- Sugar: 2 g.
- Sodium: 598.58 mg
- Fat: 26.77 g.
- Saturated Fat: 7.36 g.
- Carbohydrates: 13.7 g.
- Fiber: 1.73 g.
- Protein: 21.89 g.
- Cholesterol: 83.28 mg.
Keywords: aburage, ground pork
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