Step-by-Step Guide to Make Ultimate Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken

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

Hello everybody, it is John, welcome to my recipe page. Today, we're going to make a special dish, simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken. It is one of my favorites. This time, I'm gonna 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 meals in the world. It's simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is something that I have loved my whole life.

To get started with this recipe, we have to 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 it.

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

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

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..

So that is going to wrap it up for this exceptional food simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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