Stuffed Tofu
- 4 aburage
- 1/2 lb. ground pork
- 1/2 lb. fishcake
- 3 tbsp. cornstarch
- 1 egg, slightly beaten
- 1 tsp. salt
- 1 stalk green onion, chopped
- 1 tsp. shoyu
- 1 t. Ajinomoto
Gravy:
- 1 c. soup stock
- 1/4 c. shoyu
- 3 tbsp. sugar
- 2 tbsp. sake
- Dip aburage in hot water for about 3 minutes and drain. Cut into triangle and open.
- Mix all ingredients and stuff into aburage.
- Mix gravy ingredients together and pour over stuffed aburage.
- Simmer for 30 minutes. After it is done, thicken gravy with 2 tbsp. of cornstarch mixed with 2 tbsp. of cold water.
