Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken

• 200 grams Minced (ground) chicken
• 3 Aburaage
• 1/3 Carrot
• 1/4 Onion
• 2 Shiitake mushrooms (optional)
• 1 Egg
• 1 tsp Sesame oil
• 1 dash Salt and pepper
• 300 ml Water
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 2 tsp Sugar
• 1/3 tsp Salt

1. Julienne the carrots and mushrooms, and mince the onion.
2. Cut the aburaage in half and make bags.
3. Put the ground chicken, all cut ingredients other than the aburaage, egg, sesame oil, salt and peper in a bowl.
4. Knead by hand until the ingredients are mixed well.
5. Divide the mixture from Step 2 into 6 equal parts and stuff into the aburaage bags.
6. Use toothpicks to "sew" the bags shut.
7. Put all of the ingredients in a pot and bring to a boil.
8. Arrange the aburaage bags from Step 3 in the pot and cover with an otoshibuta (dropped lid).
9. Cook over low heat for around 15 minutes, boiling down the liquid.
10. Finally, remove the toothpicks and place the aburaage on a dish.
11. Pour the leftover boiling liquid on top.
12. All done.

chicken, aburaage, carrot, onion, shiitake mushrooms, egg, sesame oil, salt, water, soy sauce, sake, mirin, sugar, salt

Taken from cookpad.com/us/recipes/158730-fluffy-juicy-simmered-aburaage-stuffed-with-ground-chicken (may not work)