Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken
Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken. One of my favorites food recipes. For mine, I will make it a little bit unique. 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 recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first 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 cook that.

The ingredients needed to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:
  1. Take 4 pieces Aburaage
  2. Get 150 grams Ground chicken (thigh or breast)
  3. Make ready 200 grams Firm tofu
  4. Prepare 1/3 Carrot
  5. Get 3 tbsp Fresh hijiki seaweed
  6. Get 1 Shiitake mushrooms
  7. Get 1 as much (to taste) Edamame (frozen)
  8. Take 1 small knob's worth Grated ginger
  9. Make ready 250 ml ●Japanese dashi stock
  10. Prepare 2 tbsp ●Sake
  11. Take 1 tbsp ●Mirin
  12. Prepare 1 tbsp ●Sugar
  13. Get 1 -1 1/2 tablespoons ●Soy sauce
Instructions to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:
  1. 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.
  2. 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.
  3. Combine the drained tofu, ground meat, hijiki, and vegetables. Add a pinch of salt while mixing.
  4. 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.
  5. Heat the ● ingredients in a sauce pan on medium-high heat. When it starts to boil, arrange the pouches inside the pan.
  6. 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.
  7. Remove from heat, then let sit for about 10 minutes with the lid on to allow the flavors to absorb Yum.
  8. I received a comment from another user who said these are also tasty added to oden.

So that is going to wrap it up for this special food simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!