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Aburage Small (Squares)

Deep-Fried Tofu Pouches with Vegetables

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


8 deep-fried tofu pouches (aburaage)

1/2 oz dried gourd strips (kanpyo) (optional)

3 1/2-4 oz ground chicken

1 oz carrot, cut into julienne strips

4 dried shiitake mushrooms

4 oz bean sprouts

Cooking Broth A:

1/2 cup dashi stock

2 tablespoon mirin

2 tablespoon soy sauce

Cooking Broth B:

2 1/2 cup dashi stock

2 tablespoon sugar

1 tablespoon mirin

4 tablespoon soy sauce

1/2 teaspoon salt


Press tofu pouches with rolling pin for easy opening.  In a large saucepan, boil 3 cups of water.  Put in tofu pouches and cook for 1 to 2 minutes to remove excess grease.  Drain well.  Cut in half and open tofu pouches with thumb.  Set aside.  Soak dried gourd strips in water until soft; wash in salted water (1 tablespoon salt).  Rinse well.  Soak shiitake mushrooms in lukewarm water until soft.  Trim off stems and slice thin.  Rinse bean sprouts in water; drain well.

Mix cooking broth ingredients A in 3-quart pan; add chicken, carrot, mushrooms and bean sprouts.  Cook for 15 minutes over medium heat.  Drain and let it cool slightly.  Put the meat mixture in tofu pouches 2/3 full (about 1-1/2 tablespoon).   Secure with tooth pick or tie around opening with gourd strips  In 3-quart saucepan, mix cooking broth B and bring to a boil.  Add tofu pouches and cook for 15 minutes over medium heat or until most of the broth is gone.

Makes 4 servings.

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