Pork Stuffed Aburage Rolls
- 4 oz ground pork
- 1 bunch spinach, blanched and minced
- 1/2 cup dried shiitake mushrooms, rehydrated (save the liquid)
- 1/2 cup bamboo strips, minced
- 8 oz tofu skin, dried
- 1 tbsp Aloha shoyu
- 1-2 tsp cornstarch
- 1 tbsp sesame oil
- 2 tbsp Aloha shoyu
- Small amount of cornstarch
- Dashi powder to taste
- Sugar to taste
1. Mix the meat, veggies, mushrooms, bamboo, and 1 tsp soy sauce together. Add the 1 tbsp sesame oil.
2. Add the cornstarch and mix in 1 direction ONLY. I don't know why, but apparently this is the only way to make the mixture stick.
3. Lay out the tofu skins and trim them so that they are relatively square-like.
4. Brush the skin with a wet cloth until it becomes soft.
5. Place a few tablespoons of filling near the lower right (or left) corner of your sheet, then roll upward, tucking in the sides as you go (kind of like folding a burrito). Try not to have any loose sides, unless you want a disaster during the cooking process.
6. Repeat until the filling is gone.
7. Set a large, flat-bottom pan over medium high heat with a generous serving of oil.
8. Fry the rolls, turning occasionally until each side is golden and crispy.
9. Remove from heat, wipe down the pan, then return the pan to medium heat with 2 tbsp soy sauce and 1 tbsp sesame oil.
10. Add in the rolls. Cook for about 5 minutes, turning occasionally (or longer/shorter, depending on how you want the texture of your rolls to be).
11. Add sugar and dashi powder to taste.
12. Remove from heat and enjoy!
