Simple Aburage Pupu Recipe With Savory Filling
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.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
Spoon about 1–2 tablespoons of filling into each aburaage pouch. Don’t overfill, as the tofu can tear. Lightly press to shape.
- 4
Heat a nonstick pan with a drizzle of sesame oil. Place the stuffed aburaage seam-side down and cook until golden brown.
- 5
Pour in chicken broth, cover, and let the aburaage simmer for 5 minutes. Add cornstarch slurry and stir gently until the sauce thickens.
- 6
Transfer to a plate and serve warm with dipping sauce like ponzu or a light soy-sesame mix.