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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken. One of my favorites. For mine, I am going to 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 popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

To begin with this particular recipe, we have to first prepare a few components. 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 that.

Ingredients

The ingredients needed to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:

1. Take 4 pieces Aburaage
2. Prepare 150 grams Ground chicken (thigh or breast)
3. Prepare 200 grams Firm tofu
4. Get 1/3 Carrot
5. Prepare 3 tbsp Fresh hijiki seaweed
6. Make ready 1 Shiitake mushrooms
7. Prepare 1 as much (to taste) Edamame (frozen)
8. Prepare 1 small knob's worth Grated ginger
9. Get 250 ml ●Japanese dashi stock
10. Take 2 tbsp ●Sake
11. Prepare 1 tbsp ●Mirin
12. Get 1 tbsp ●Sugar
13. Make ready 1 -1 1/2 tablespoons ●Soy sauce

Instructions

Steps 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.

As simple as that Recipe of Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken

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