This vegetarian dish is made with Tofu, Abura-age (Thin Fried Tofu) and Edamame, which are great sources of protein. I liked Chicken Mince version better when I was a child, but I prefer this vegetarian version now. I usually add Hijiki (a sea vegetable), but I haven’t seen it for many years. Shops are not selling Hijiki in Australia. If you have it, add 1-2 tablespoons of it.


6 pieces
*Note: The amount of Soup should be enough to cook 8 pieces.


3 Abura-age (Thin Fried Tofu)

125g Tofu *Medium Firm type such as ‘Momen’ recommend, Firm type can be used
1 teaspoon grated Ginger
1 Spring Onion *finely chopped
1/3 cup Mixed Vegetables (Edamame, Peas, Corn, Carrot, Beans, Shiitake, etc.)
1 Egg
1 teaspoon Soy Sauce

1 cup Dashi Stock *1 cup Water and 1/2 teaspoon Dashi Powder
2 tablespoons Soy Sauce
1 tablespoon Sugar
1 tablespoon Mirin

  1. Tofu should not contain too much water. Wrap with paper towel and gently press to remove excess water.
  2. Prepare Vegetables. Frozen Vegetables must be thawed. If you use Carrot and Beans, cut them into very small pieces.
  3. In a bowl, combine drained Tofu, Ginger, all Vegetables, Egg and Soy Sauce. Divide into 6 even portions.
  4. Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. *Note: This process is optional, but the heat softens Abura-age and next process will be easier. Soak in hot water is alternative option. Remove excess water.
  5. Cut each Abura-age in half, carefully open and make bags. Fill each bag with the Tofu mixture and secure with a toothpick.
  6. Place all the sauce ingredients in a large saucepan and bring to the boil over medium heat.
  7. Once the sauce starts boiling, gently place the Abura-age bags in the sauce, cook for 5 minutes. Turn them over, and cook for further 5 minutes until the sauce slightly thickens.