Chinese Cabbage and Ground Chicken in Aburaage
I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage.
● Thoroughly stir-fry the ingredients.
● Cook the sweet and sour sauce over medium-low heat.
● The aburaage will be more savory if you brown it well ^^ Recipe by abichi
Chinese Cabbage and Ground Chicken in Aburaage
I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage.
● Thoroughly stir-fry the ingredients.
● Cook the sweet and sour sauce over medium-low heat.
● The aburaage will be more savory if you brown it well ^^ Recipe by abichi
Cooking Instructions
- 1
These are the ingredients.
- 2
Pour hot water over the usuage to remove the excess oil. (Alternatively, you can also soak it in hot water for about 1 minute.)
- 3
Once it cools down, squeeze and drain the excess water.
- 4
With kitchen scissors or a knife, cut the usuage open into squares.
- 5
Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
- 6
Heat the oil in a skillet and sauté the ground chicken.
- 7
Add the Chinese cabbage and shimeji mushrooms. Season with salt and pepper.
- 8
Place the ingredients on the outside surface of the usuage. Fold the right and left edges and wrap it like a spring roll.
- 9
Secure the end with a toothpick.
- 10
Make 4 of these in the same manner.
- 11
Prepare the sauce: In a sauce pan, add all the ingredients to make the sweet and sour sauce. Thoroughly dissolve the katakuriko, then turn on the heat.
- 12
Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
- 13
Pan-fry the wraps on a skillet or in the toaster oven until the surface of the usuage is evenly golden brown (no oil needed).
- 14
Cut them up and drizzle on the sweet and sour sauce and they're done. Serve with green onions or Japanese mustard to taste.
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