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 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 will make it a little 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 popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first 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 cook that.

The ingredients needed to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:
  1. Get 4 pieces Aburaage
  2. Get 150 grams Ground chicken (thigh or breast)
  3. Get 200 grams Firm tofu
  4. Prepare 1/3 Carrot
  5. Take 3 tbsp Fresh hijiki seaweed
  6. Get 1 Shiitake mushrooms
  7. Take 1 as much (to taste) Edamame (frozen)
  8. Prepare 1 small knob's worth Grated ginger
  9. Get 250 ml ●Japanese dashi stock
  10. Make ready 2 tbsp ●Sake
  11. Make ready 1 tbsp ●Mirin
  12. Take 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’s going to wrap this up for this exceptional food simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!