Drain the grease from the aburaage. Finely chop the onions. Drain the water from the tofu. Grate the ginger.
Add the ground chicken, tofu, onions, and ■ into a bowl and mix together.
Cut 4 pieces of aburaage in half.
Add the meat divided into 3 portions onto one half of the abura age slices, and spread out evenly.
Place the other half on top, and firmly press them into shape. (This yields 3 pieces).
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.
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.
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.
You can use ginger from a tube. When draining the grease from the abura age, it is easier if you wrap it in a paper towel and squeeze out the grease. You cut off the opening and make one large meat stuffed abura age (use the cut off ends in miso soup).