Stuffed Aburage

User rating: 5 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on December 16, 2020.
Recipe compliments of Honolulu Fire Department's Ohana - Carl Otsuka, Fire Inspector, Community Relations Office.


Stuffed Aburage

  • 1 pound ground pork
  • 2 medium fresh shiitake mushrooms, chopped
  • 1 large egg
  • Half of a (5-ounce) can water chestnuts, chopped
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 10 pieces inari aburage (deep fried tofu; available in refrigerated Asian section)


  • 2 cans low-sodium chicken or beef broth
  • 3 tablespoons each corn starch and water to make a slurry


  1. In a large bowl, mix all ingredients together.
  2. Stuff equal portions into each aburage.


  1. In a large pan, add broth.
  2. Place stuffed aburage in pan and simmer on medium heat for 20 minutes.
  3. Remove aburage and put into a serving dish.
  4. Add slurry to broth stirring continuously until broth thickens.
  5. Pour gravy over aburage.
  6. Serve with rice or noodles.
  7. Garnish with green onion.

Serves 5.

Approximate Nutrient Analysis per serving (based on low-sodium chicken broth):
380 calories, 27 g fat, 9 g saturated fat, 105 mg cholesterol, 350 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g sugar, 25 g protein


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It was amazing we made it at work Mokulele airlines OGG

by ANONYMOUS on 4/15/2022