Hawaii has a way of turning even the simplest dishes into something memorable, and this aburage pupu recipe is proof of that.
Aburaage, or fried tofu pouches, are stuffed with a savory mixture of chicken and vegetables, then simmered until tender and full of flavor.
It’s one of those recipes that I love making for gatherings, because it’s easy, satisfying, and always a conversation starter at the table.
Step-By-Step Aburage Pupu Recipe For Home Cooks
Aburage Pupu Recipe is a Hawaiian-style appetizer made with aburaage (fried tofu pouches) filled with a tasty mix of ground chicken, vegetables, and seasonings. It’s light, satisfying, and perfect for gatherings.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Cuisine: Hawaiian / Japanese fusion
- Course: Appetizer / Side Dish
- Difficulty Level: Easy
- Yield: 12 pieces
- Calories Per Serving: ~95
Ingredients
- 6 plain aburaage (fried tofu pouches), cut in half to make 12 pieces
- 200g ground chicken
- 3 dried shiitake mushrooms (rehydrated and finely chopped)
- ¼ cup water chestnuts, finely chopped
- 2 green onions, chopped
- 1 egg, lightly beaten
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ¼ cup chicken broth
- 1 tsp cornstarch mixed with 1 tsp water (slurry)
Ingredient Notes
- Aburaage: You can find these in most Asian or Japanese markets. Rinse gently under hot water and pat dry to remove excess oil before filling.
- Ground Chicken: Ground pork works as a substitute if you prefer a richer flavor.
- Mushrooms: Fresh shiitake or button mushrooms can be used if dried ones aren’t available.
- Oyster Sauce & Soy Sauce: These give the filling its savory flavor balance.
Instructions
Step 1: Prepare The Aburaage
Cut each aburaage in half to create pouches. Gently open them with your fingers so they form little pockets. Rinse under hot water and pat dry to remove excess oil.
Step 2: Make The Filling
In a bowl, combine ground chicken, chopped mushrooms, water chestnuts, green onions, egg, oyster sauce, soy sauce, and sesame oil. Mix well until the filling feels sticky and combined.
Step 3: Stuff The Aburaage
Spoon about 1–2 tablespoons of filling into each aburaage pouch. Don’t overfill, as the tofu can tear. Lightly press to shape.
Step 4: Pan-Fry The Pupu
Heat a nonstick pan with a drizzle of sesame oil. Place the stuffed aburaage seam-side down and cook until golden brown.
Step 5: Simmer For Extra Flavor
Pour in chicken broth, cover, and let the aburaage simmer for 5 minutes. Add cornstarch slurry and stir gently until the sauce thickens.
Step 6: Serve
Transfer to a plate and serve warm with dipping sauce like ponzu or a light soy-sesame mix.
Pairing & Serving Suggestions
- Serve these as part of a Hawaiian pupu platter alongside poke, lumpia, or teriyaki skewers.
- Pair with cold beer, sake, or iced green tea for a refreshing balance.
- Garnish with sesame seeds or thinly sliced green onions for a simple finish.
How To Prepare Aburage?
Aburaage is fried tofu that comes in thin sheets. Preparing it for this recipe is simple: just pour hot water over each piece, pat dry, and gently separate it into pouches. This step makes it easier to stuff and helps the tofu absorb flavors better.
Is Aburaage Healthy?
Yes, aburaage can be a healthy part of your diet when eaten in moderation. It’s a good source of protein and plant-based nutrients. In this recipe, pairing it with lean ground chicken and vegetables makes it a lighter yet satisfying dish.
Personal Tips For Perfect Aburage Pupu Recipe
- Don’t skip the rinse: Removing extra oil from aburaage makes the texture lighter.
- Mix the filling well: Kneading the chicken mixture helps it bind better inside the tofu pocket.
- Keep the heat medium: This prevents the aburaage from burning while ensuring the filling cooks through.
- Batch cooking tip: You can make these ahead and reheat by lightly steaming before serving.
FAQs
Can I Bake Instead Of Pan-Frying Aburaage Pupu?
Yes, bake at 375°F for about 15 minutes until golden, then simmer briefly in broth for flavor.
What Dipping Sauce Goes Well With This Aburaage Recipe?
Ponzu, soy sauce with sesame oil, or even a chili dipping sauce pairs nicely.
Can I Freeze Stuffed Aburaage?
Yes, freeze them before cooking. Just thaw and pan-fry when ready to use.
Is This Recipe Vegetarian-Friendly?
Swap ground chicken for mashed tofu or edamame, and use vegetarian oyster sauce.
Where Can I Buy Aburaage?
Look for it in the refrigerated or frozen section of Japanese or Asian grocery stores.
This Aburage Pupu Recipe is one of those dishes that connects Hawaiian comfort food with Japanese flavors in the most delicious way. It’s simple, fun to make, and perfect for sharing with friends and family.
Give it a try, and let me know how it turns out in your kitchen—I’d love to hear your twist on this dish!
Simple Aburage Pupu Recipe With Savory Filling
Ingredients
- 6 plain aburaage fried tofu pouches, cut in half to make 12 pieces
- 200 g ground chicken
- 3 dried shiitake mushrooms rehydrated and finely chopped
- ¼ cup water chestnuts finely chopped
- 2 green onions chopped
- 1 egg lightly beaten
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ¼ cup chicken broth
- 1 tsp cornstarch mixed with 1 tsp water slurry
Instructions
Step 1: Prepare The Aburaage
- Cut each aburaage in half to create pouches. Gently open them with your fingers so they form little pockets. Rinse under hot water and pat dry to remove excess oil.
Step 2: Make The Filling
- In a bowl, combine ground chicken, chopped mushrooms, water chestnuts, green onions, egg, oyster sauce, soy sauce, and sesame oil. Mix well until the filling feels sticky and combined.
Step 3: Stuff The Aburaage
- Spoon about 1–2 tablespoons of filling into each aburaage pouch. Don’t overfill, as the tofu can tear. Lightly press to shape.
Step 4: Pan-Fry The Pupu
- Heat a nonstick pan with a drizzle of sesame oil. Place the stuffed aburaage seam-side down and cook until golden brown.
Step 5: Simmer For Extra Flavor
- Pour in chicken broth, cover, and let the aburaage simmer for 5 minutes. Add cornstarch slurry and stir gently until the sauce thickens.
Step 6: Serve
- Transfer to a plate and serve warm with dipping sauce like ponzu or a light soy-sesame mix.
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