Juicy Aburaage (Fried Tofu Pouch) Hot Pot with Savory Meat-Stuffed Tofu
Recipe for ‘Meat-Stuffed Tofu and Aburaage Hot Pot’ – A Perfect Dish for Entertaining Guests
This hot pot dish is a delightful harmony of rich, savory juices, tender tofu, and chewy aburaage (fried tofu pouches). It’s an impressive menu item, perfect for special occasions and hosting guests.
Hot Pot Ingredients
- 150g ground beef or pork
- Pinch of black pepper
- 1 Tbsp soy sauce
- 3 dried shiitake mushrooms
- 1 piece kombu (10x10cm)
- 5 anchovies for broth
- Blanched chives (for tying tofu pouches)
- 1/2 block firm tofu
- 1 Tbsp mirin (or rice wine)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- Store-bought aburaage pouches (or homemade)
Cooking Instructions
Step 1
First, soak the 3 dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. Remove the stems from the rehydrated mushrooms and slice them into bite-sized pieces. (You can use the soaking water for the broth).
Step 2
In a pot, combine 600ml of water, 1 piece of kombu, and 5 anchovies for broth. Bring to a boil over high heat. Once boiling, reduce heat to medium-low, remove the kombu, and let it simmer for about 10 minutes to create a deep and savory broth. Discard the anchovies and kombu.
Step 3
Blanch the chives that will be used to tie the tofu pouches in boiling water. Rinse them under cold running water and drain well. This will make the chives pliable for easy tying.
Step 4
In a bowl, combine the ground meat (approx. 150g) with 1 Tbsp soy sauce, 1 Tbsp mirin, 1/2 Tbsp minced garlic, 1 Tbsp plum extract, and a pinch of black pepper. Mix well until the ingredients are combined and the mixture becomes slightly sticky. This step helps to remove any gamey odor from the meat and adds a rich flavor.
Step 5
Slice the firm tofu into thick pieces, about 2-3cm wide. Slicing them too thinly might cause them to break apart during cooking.
Step 6
Heat a lightly oiled pan over medium heat. Pan-fry the sliced tofu pieces on both sides until they are golden brown and slightly firm. This will help them hold their shape.
Step 7
Carefully make a slit in the center of each fried tofu piece using a knife. Be cautious not to cut all the way through to the edges, cutting only about two-thirds of the way deep. This creates a pocket to fill with the meat mixture, similar to opening a book.
Step 8
Gently stuff the prepared ground meat mixture into the slit in the tofu. Then, use the blanched chives to securely tie the tofu pouches, ensuring the filling doesn’t spill out.
Step 9
Arrange the prepared aburaage pouches, sliced zucchini, enoki mushrooms, king oyster mushrooms, and shiitake mushrooms attractively in a hot pot or a wide, shallow pot. (Using store-bought aburaage pouches makes this step much simpler. If making homemade aburaage, blanch the pouches in boiling water before filling and tying them.)
Step 10
Carefully pour the prepared broth over the ingredients in the pot and bring it to a boil. Simmer until all the ingredients are cooked through. Season with 2 Tbsp of yeondoo (or soup soy sauce) to taste, adjusting as needed. For added color and a fresh aroma, garnish with slices of red chili pepper and crown daisy just before serving. Your delicious and visually appealing aburaage hot pot is now complete!
