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Aburage Stuffed with Pork Hash Recipe

4.2 stars - based on 6 votes
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This recipe for Aburage Stuffed with Pork Hash is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 pounds ground pork
6 to 8 ounces Chinese fishcake, uncooked
3 to 4 shiitake mushrooms, soaked and finely chopped
6 to 8 water chestnuts, minced
2 to 3 stalks green onion, finely chopped
2Tablespoons oyster sauce
1 Tablespoon Shoyu
1/2 teaspoon salt
2 packages small size aburage (8 aburage per package)
(2-oz. each), 16 pieces total
Directions:
Directions:
Mix all ingredients (except aburage) in a medium bowl. Cut aburage in half into triangles. Stuff aburage with pork mixture. Place in a bowl and steam 35 to 40 minutes. Serve with shoyu and mustard sauce or with gravy (see recipe below).

Gravy:
1-1/2 cup chicken broth
1 Tablespoon oyster sauce
1 Tablespoon shoyu
1 teaspoon sesame oil
salt to season (optional)
2 Tablespoons cornstarch mixed with 2 Tablespoons water

Mix all gravy ingredients (except cornstarch mixture) in a small saucepan and bring to a boil. Stir in cornstarch mixture to thicken (be sure to keep stirring) and simmer until done. Pour over stuffed aburage.
Number Of Servings:
Number Of Servings:
32 pieces
Personal Notes:
Personal Notes:
Everyone will think you bought this from Pake's Restaurant in Kaneohe. Can't beat this recipe! It's delish! I love to cook and watch everyone enjoy!

 

 

 

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