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Simmered Gomoku (five-ingredient) "kinchaku" Pouches Stuffed With Tofu And Ground Chicken Recipe

Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken Recipe
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Serving : 8
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Prepare the ingredients before making Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken in your home. Then, follow these steps below to serve Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken for your family or friends.

Ingredients: 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

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

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Combine the drained tofu, ground meat, hijiki, and vegetables. Add a pinch of salt while mixing.
  • Step 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.
  • Step 5
  • Heat the ● ingredients in a sauce pan on medium-high heat. When it starts to boil, arrange the pouches inside the pan.
  • Step 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.
  • Step 7
  • Remove from heat, then let sit for about 10 minutes with the lid on to allow the flavors to absorb Yum.
  • Step 8
  • I received a comment from another user who said these are also tasty added to oden.
Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken Reviews

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