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
Mix together all stuffing ingredients.
Cut each aburage in half forming two triangles.
Make a slit in each piece of the aburage for the stuffing.
Using a teaspoon, stuff the aburage.
Place the stuffed aburage into a sauce pan and pour the chicken broth over the aburage.
Simmer for 10-15 minutes over medium heat.
Mix cornstarch with water.
Place stuffed aburage on serving platter.
Thicken sauce with cornstarch mixture and pour over the aburage.