Chinese Cabbage and Ground Chicken in Aburaage

Chinese Cabbage and Ground Chicken in Aburaage

Wrap sautéed ground chicken and Chinese cabbage in a thin aburaage to make these rolls that are juicy on the inside and savory on the outside. Drizzle on plenty of sweet and sour sauce and enjoy.

Ingredients: 3-4 servings

Usuage (thin aburaage)
4 pieces
Minced (ground) chicken
80 g
Chinese or napa cabbage
3-4 leaves (about 250 g)
Shimeji mushrooms
1/2 packet
Sesame oil
2 teaspoons
Salt and pepper
to taste
For the sweet and sour sauce:
2 teaspoons
2 tablespoons
Soy sauce
2 tablespoons
2 tablespoons
100 ml
To taste:
Green onions, Japanese mustard
to taste


1. These are the ingredients.
2. Pour hot water over the usuage to remove the excess oil. (Alternatively, you can also soak it in hot water for about 1 minute.)
3. Once it cools down, squeeze and drain the excess water.
4. With kitchen scissors or a knife, cut the usuage open into squares.
5. Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
6. Heat the oil in a skillet and sauté the ground chicken.
7. Add the Chinese cabbage and shimeji mushrooms. Season with salt and pepper.
8. Place the ingredients on the outside surface of the usuage. Fold the right and left edges and wrap it like a spring roll.
9. Secure the end with a toothpick.
10. Make 4 of these in the same manner.
11. Prepare the sauce: In a sauce pan, add all the ingredients to make the sweet and sour sauce. Thoroughly dissolve the katakuriko, then turn on the heat.
12. Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
13. Pan-fry the wraps on a skillet or in the toaster oven until the surface of the usuage is evenly golden brown (no oil needed).
14. Cut them up and drizzle on the sweet and sour sauce and they're done. Serve with green onions or Japanese mustard to taste.

Story Behind this Recipe

I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage.