Kabocha Aburaage Crispy Fried Pockets

I started making these after using aburaage pockets to make my Tofish recipe. These Kabocha stuffed pockets are dipped in a Yuzu batter then rolled in a senbei crumb. Senbei are Japanese rice crackers, you don’t have to use senbei you can use Panko or just normal bread crumbs if you can’t get Japanese senbei.

First you will need your stuffing. You can use Kabocha Japanese pumpkin or butternut squash or similar. Cut your pumpkin in half I normally just use half a pumpkin to make two portions. Scoop out the seeds then steam your pumpkin and when it’s tender scoop out the flesh from the skin. Let it cool and mash it.
You will need one large  slice of deep fried tofu (aburaage) Cut in half.

Stuff the pockets with the pumpkin then seal the ends by just pinching together, the pumpkin will help it stick but the batter and senbei will also help to seal it.
If your using senbei for your crispy crumb coating put around three in a airtight sealed bag and smash them with a rolling pin until they are crumbs then tip them out onto a shallow bowl or plate.
Next make a batter with two heaped tablespoons of plain all purpose flour. Add a tablespoon of Yuzu juice ( lemon as an alternative) then keep adding a small amount of water until you get a thick batter smooth batter.

Heat up some neutral oil in a non stick pan ( I use Tiana coconut butter) you could use Sunflower oil or rapeseed oil maybe. Add enough to make a shallow layer in the pan, you don’t need to deep fry them only shallow fry. By all means if you do have a deep fat fryer you can drop them in that.
Dip the aburaage in the batter then coat the whole pocket in senbei crumbs.

Drop gently into your oil and cook on both sides until golden.

Remove from the oil and place on a piece of paper towel to soak up any excess oil.

I like to slice mine crossways into triangles.

These are delicious served hot or cold with a dip like vegan mayonnaise, and are perfect for bento.
They go really well with a nice salad for a main meal.