Step-by-Step Guide to Prepare Award-winning Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken
Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Recipe of Speedy Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken using 13 ingredients and 8 steps. Here is how you can achieve it.
I wanted to create a mild-tasting dish like the kind they serve in small izakayas or small Japanese restaurants.
Since this dish was created as a drinking appetizer, it has a mild taste. Adjust the seasoning to taste by adding dashi stock.
The texture is quite firm (so that it's easy for children to eat). If you prefer it to be fluffier, increase the amount of tofu, and reduce the amount of ground meat. Recipe by (*me-gu*)
Ingredients and spices that need to be Make ready to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:
- 4 pieces Aburaage
- 150 grams Ground chicken (thigh or breast)
- 200 grams Firm tofu
- 1/3 Carrot
- 3 tbsp Fresh hijiki seaweed
- 1 Shiitake mushrooms
- 1 as much (to taste) Edamame (frozen)
- 1 small knob's worth Grated ginger
- 250 ml ●Japanese dashi stock
- 2 tbsp ●Sake
- 1 tbsp ●Mirin
- 1 tbsp ●Sugar
- 1 -1 1/2 tablespoons ●Soy sauce
Steps to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken
- Stuff the aburaage pouches with the mixture from Step 3 (this step is easier if you divide the mixture into 8 equal portions inside the bowl first). Once they are stuffed, secure the tops with a toothpick.
- Finely mince the carrot and shiitake. Thaw the edamame and remove the thin outer skins; if this is too troublesome, just remove them from their pods and skip this step.
- Combine the drained tofu, ground meat, hijiki, and vegetables. Add a pinch of salt while mixing.
- Stuff the aburaage pouches with the mixture from Step 3. (This step is easier if you divide the mixture into 8 equal portions inside the bowl first.) Once they are stuffed, secure the tops with a toothpick.
- Heat the ● ingredients in a sauce pan on medium-high heat. When it starts to boil, arrange the pouches inside the pan.
- Reduce to low-medium heat, cover with a lid, and simmer for 15 minutes. Midway through simmering, flip them over. It's also good to ladle the sauce over them.
- Remove from heat, then let sit for about 10 minutes with the lid on to allow the flavors to absorb Yum.
- I received a comment from another user who said these are also tasty added to oden.
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