Simmered Aburaage Filled with Ground Chicken and Tofu

Simmered Aburaage Filled with Ground Chicken and Tofu

Ground chicken and tofu are stuffed in between sheets of aburaage (fried tofu skins) and simmered. This is a delicious, comforting Japanese-flavored dish. It's packed with healthy soy beans.

Ingredients: 2-3 servings

Aburaage (thinly sliced)
3 slices
Ground chicken
1/2 block
1 tablespoon
a small amount
a small amount
■Ginger (grated)
for 1 piece
※Soy sauce
2 tablespoons
※Mentsuyu (3x concentrate)
1 tablespoon
1 tablespoon
1/2 tablespoon


1. Drain the grease from the aburaage. Finely chop the onions. Drain the water from the tofu. Grate the ginger.
2. Add the ground chicken, tofu, onions, and ■ into a bowl and mix together.
3. Cut 4 pieces of aburaage in half.
4. Add the meat divided into 3 portions onto one half of the abura age slices, and spread out evenly.
5. Place the other half on top, and firmly press them into shape. (This yields 3 pieces).
6. Put the filled aburaage from Step 5 in a frying pan (or a large pot), pour in the ingredients marked ※, and turn on the heat.
7. Reduce to a low heat after bringing to a boil, cover with a small lid that sits on top of the pan contents, and simmer for 15 minutes.
8. Divide into 4 portions and serve.

Story Behind this Recipe

I usually make chicken tsukune patties, but I had leftover aburaage, so I made this. It's sort of a "meat-stuffed" aburaage.