Aburage No Nikuzume

• 4 tofu aburage
• ½ lb. ground pork
• ½ lb. ground meat
• 3 tbsp. cornstarch
• 1 egg, slightly beaten
• 1 stalk green onion, chopped
• 1 tsp. salt
• 1 tsp. shoyu
• 1 tsp. monosodium glutamate

Dip aburage in hot water for about 3 minutes and drain. Then cut into triangle and open. Mix all ingredients and stuff into aburage.

Gravy:

• 1 cup soup stock
• ¼ cup shoyu
• 3 tbsp. sugar
• 2 tbsp. sake

Pour over stuffed aburage and simmer for 30 minutes. After it is done, thicken gravy just before serving.