Simple Aburage Pupu Recipe With Savory Filling
Aburage Pupu Recipe made with fried tofu pockets filled with chicken, mushrooms, and green onions. A delicious Hawaiian-style appetizer for parties.
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.