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, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken using 13 ingredients and 8 steps. Here is how you cook it.

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