Stuffed Aburage

Robert Pung, Class of 1950

Cut 4 pieces aburage in half; spread apart to form pocket. Cook in 1 quart boiling water, 5 minutes. Drain well.

Combine stuffing ingredients and pack aburage.

Stuffing:

• 6 fresh shrimp, chopped
• 6 water chestnuts, chopped
• 1 lb ground pork
• 1 lb surimi
• 1 egg
• 1 tsp salt
• 1 Tbsp soy sauce
• 1/4 tsp msg
• 2 Tbsp green onion, chopped

Combine sauce ingredients.

Sauce:

• 1/2 tsp salt
• 1/2 tsp msg
• 1-1/2 cups water or bouillon
• 1/4 cup soy sauce
• 2 Tbsp cornstarch
• 4 tsp sugar

Pour over stuffed aburage and steam 30 minutes.

NOTE: Can also be served as a main dish. Stand back and accept compliments graciously.