Stuffed Aburage

• 1 pkg. surumi (fish cake)
• 2 sm pkg. pork hash or 1 big pkg. pork hash
• 4 dried mushroom (soak in water and minced)
• 6 water chestnuts, minced
• ¼ cup green onion, minced
• 2 pkg. rectangle aburage (cut in half)
• 2 cans chicken broth

Mix the first four ingredients and add 1 T. sesame oil, ¼ t. pepper, ½ t. ajinomoto. Then mix in the green onion. Cut the aburage in half and fill the mixture in aburage with the spoon. Line the aburage in the big pot and simmer with the chicken broth for 30 to 45 minutes or until done. (Cover aburage half way with broth and add broth while simmering).

Makes 32 aburages.