Simmered Aburaage Filled with Ground Chicken and Tofu

• 3 slice Aburaage (thinly sliced)
• 150 grams Ground chicken
• 1/2 block Tofu
• 1 Onion
• 1 tbsp Katakuriko
• 1 dash Salt
• 1 dash Pepper
• 1 for 1 piece Ginger (grated)
• 300 ml Water
• 50 ml Sake
• 2 tbsp Soy sauce
• 1 tbsp Mentsuyu (3x concentrate)
• 1 tbsp Sugar
• 1/2 tbsp Mirin

1. Drain the grease from the aburaage.
2. Finely chop the onions.
3. Drain the water from the tofu.
4. Grate the ginger.
5. Add the ground chicken, tofu, onions, and into a bowl and mix together.
6. Cut 4 pieces of aburaage in half.
7. Add the meat divided into 3 portions onto one half of the abura age slices, and spread out evenly.
8. Place the other half on top, and firmly press them into shape.
9. (This yields 3 pieces).
10. Put the filled aburaage from Step 5 in a frying pan (or a large pot), pour in the ingredients marked , and turn on the heat.
11. Reduce to a low heat after bringing to a boil, cover with a small lid that sits on top of the pan contents, and simmer for 15 minutes.
12. Divide into 4 portions and serve.

aburaage, ground chicken, onion, katakuriko, salt, pepper, ginger, water, sake, soy sauce, sugar, mirin

Taken from cookpad.com/us/recipes/154130-simmered-aburaage-filled-with-ground-chicken-and-tofu (may not work)