Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken.
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. 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.
The ingredients needed to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:
- {Make ready 4 of pieces Aburaage.
- {Take 150 grams of Ground chicken (thigh or breast).
- {Get 200 grams of Firm tofu.
- {Make ready 1/3 of Carrot.
- {Take 3 tbsp of Fresh hijiki seaweed.
- {Get 1 of Shiitake mushrooms.
- {Prepare 1 of as much (to taste) Edamame (frozen).
- {Prepare 1 small of knob's worth Grated ginger.
- {Get 250 ml of ●Japanese dashi stock.
- {Get 2 tbsp of ●Sake.
- {Make ready 1 tbsp of ●Mirin.
- {Make ready 1 tbsp of ●Sugar.
- {Get 1 of -1 1/2 tablespoons ●Soy sauce.
Instructions 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..
So that's going to wrap it up for this exceptional food simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
