Stuffed Aburage

• 4 aburage (fried bean curd)
• 3 cups boiling water
• ½ block tofu
• ½ lb. boned chicken, slivered
• 2 tbsp. green onion, chopped
• 2tbsp. carrots, finely chopped
• 1 dried mushroom, soaked, finely chopped
• ¼ tsp. monosodium glutamate
• 1 tbsp. sugar
• ½ tsp. salt
• 8 6-inch pieces Kampyo (dried gourd)

Shoyu Sauce:

• 2 tbsp. sugar
• ¼ tsp. MSG
• ¼ cup shoyu
• ¼ cup sake (rice wine)

Cut aburage triangles in half to make 2 smaller triangles. Carefully remove inner portion from each triangle. Pour boiling water over aburage, drain and squeeze out excess liquid. Squeeze out water from tofu–combine with next seven ingredients. Stuff aburage, up to ¼ inch from edge. Fold edges over and tie with kampyo. Simmer in shoyu sauce for 20 minutes. Yield: 4 servings.