Stuffed Aburage

STUFFING

2 lbs. raw fishcake

2 cans water chestnuts, chopped

3 stalks green onion, minced

1 egg

2 pkgs. aburage, large size

2 cans chicken broth

3 tbsp. cornstarch

1/3 c. water

  1. Mix together all stuffing ingredients.

  2. Cut each aburage in half forming two triangles.

  3. Make a slit in each piece of the aburage for the stuffing.

  4. Using a teaspoon, stuff the aburage.

  5. Place the stuffed aburage into a sauce pan and pour the chicken broth over the aburage.

  6. Simmer for 10-15 minutes over medium heat.

  7. Mix cornstarch with water.

  8. Place stuffed aburage on serving platter.

  9. Thicken sauce with cornstarch mixture and pour over the aburage.

 
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