Stuffed Aburage

A comforting local Hawaii dish of seasoned ground pork stuffed into aburage / aburaage (fried tofu pouches). The pouches are quickly braised and served with gravy. Best with a big bowl of rice ^_^

Provided by: Kathy YL Chan

Categories: Hawaii Recipes

Time: 0 min

Yield: 10 servings

Number Of Ingredients: 11



Prep Time

27 mins

Cook Time

2:19 hours

Total Time

2:53 hours

10 pieces plain aburage
1 pound ground pork
5 dried shiitake mushrooms
1 can water chestnuts (8 ounce can)
2 stalks green onions, chopped
1 egg
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
2 cups chicken broth
Cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water)
Rehydrate the dried shiitake mushrooms. Place shiitake mushrooms in a bowl. Pour hot water over the mushrooms. Place a lid on top to cover. Let sit for 15 minutes. Drain and chop the mushrooms.
Prepare the aburage. The purpose of this step is to remove excess oil from the aburage. Cut the aburage in half (to make 10 pockets). Place aburage in a bowl and pour hot water over to cover. Let sit for 10 minutes. Drain and gently squeeze out excess water. Set aside.
Prepare the filling. In a mixing bowl, combine the pork, mushrooms, water chestnuts, green onions, egg, oyster sauce, soy sauce, and sesame oil. Mix until evenly combined.
Stuff each aburage pouch with the filing (about 2-3 tablespoons of filling). Place the filled aburage pouch on a plate. Repeat until all the aburage pouches are filled.
Place each filled aburage in a small pot with the opening/filling facing up. Pour the chicken broth over the aburage (there should be enough broth to fill almost to the top of the aburage). Use more or less broth as needed.
Bring to a boil. Then cover the pot and turn the heat to low. Let simmer for 15 minutes.
Remove the filled aburage to a serving plate.
Bring the leftover broth to a boil. Stir the cornstarch slurry. Cook for a few more minutes till the broth thickens up a bit and turns into a gravy.
Pour the gravy over the aburage and serve hot. Best with a big bowl of rice ^_^