Chop the chives and mince the onion.

Press the aburaage with a paper towel to remove excess oil, then cut one long side to create a pouch.

In a bowl, mix ground pork, chives, onion, and all seasoning ingredients until sticky.

Stuff the mixture evenly into the aburaage pouches and flatten them slightly.

Place the stuffed pouches in a frying pan, add 200cc water, cover, and cook over medium-high heat until the water evaporates. Then uncover and pan-fry both sides until golden brown, about 5 minutes.