Wipe the aburaage with a paper towel, roll a chopstick over it to loosen, cut one long edge, and open it.

Finely chop the removed aburaage, cabbage, and mince the onion.

In a bowl, soak breadcrumbs in milk, then add ground meat, cabbage, onion, chopped aburaage, salt, and pepper. Knead until sticky and stuff into the aburaage.

Heat salad oil in a frying pan, place the stuffed aburaage seam-side down, and cook on low heat for about 15 minutes, turning occasionally.