Chinese Cabbage and Ground Chicken in Aburaage

Name: Chinese Cabbage and Ground Chicken in Aburaage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Usuage (thin aburaage); 80 grams Minced (ground) chicken; 4 leaves Chinese or napa cabbage; 1/2 packet Shimeji mushrooms; 2 tsp Sesame oil; 1 Salt and pepper; 2 tsp Katakuriko; 2 tbsp Sugar; 2 tbsp Soy sauce; 2 tbsp Vinegar; 100 ml Water; 1 Green onions, Japanese mustard

Servings: persons

4 pieces Usuage (thin aburaage)
80 grams Minced (ground) chicken
4 leaves Chinese or napa cabbage
1/2 packet Shimeji mushrooms
2 tsp Sesame oil
1 Salt and pepper
2 tsp Katakuriko
2 tbsp Sugar
2 tbsp Soy sauce
2 tbsp Vinegar
100 ml Water
1 Green onions, Japanese mustard

1
These are the ingredients.
2
Pour hot water over the usuage to remove the excess oil.
3
(Alternatively, you can also soak it in hot water for about 1 minute.)
4
Once it cools down, squeeze and drain the excess water.
5
With kitchen scissors or a knife, cut the usuage open into squares.
6
Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
7
Heat the oil in a skillet and saute the ground chicken.
8
Add the Chinese cabbage and shimeji mushrooms.
9
Season with salt and pepper.
10
Place the ingredients on the outside surface of the usuage.
11
Fold the right and left edges and wrap it like a spring roll.
12
Secure the end with a toothpick.
13
Make 4 of these in the same manner.
14
Prepare the sauce: In a sauce pan, add all the ingredients to make the sweet and sour sauce.
15
Thoroughly dissolve the katakuriko, then turn on the heat.
16
Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
17
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).
18
Cut them up and drizzle on the sweet and sour sauce and they're done.
19
Serve with green onions or Japanese mustard to taste.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pieces Usuage (thin aburaage), 80 grams Minced (ground) chicken, 4 leaves Chinese or napa cabbage, 1/2 packet Shimeji mushrooms, and more.

Yes, Chinese Cabbage and Ground Chicken in Aburaage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!