Simmered Abura-age and Chicken Roll

• 2 pieces Aburaage
• 1/4 small Carrot
• 1 Green beans
• 200 grams Ground chicken
• 5 cm Finely chopped green onion
• 1 Ginger juice
• 1/2 Beaten egg
• 1 dash Sake
• 1 dash Soy sauce
• 300 ml Water
• 2 tsp Dashi stock granules
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 pinch Katakuriko
• 2 tbsp Soy sauce
• 10 Toothpicks
• 1 Panko

1. Boil the carrot in water with a little salt.
2. Boil the whole packet of green beans in water with a little salt.
3. I normally do this, and use the rest for another dish.
4. Put the A ingredients in a bowl and mix well.
5. If the mixture is too soft, add some panko to adjust the consistency.
6. Pour hot water over the aburaage to drain excess oil.
7. Slice horizontally and spread it open.
8. Place the inside surface face up, sprinkle with katakuriko, and evenly spread half of Step 3 on each aburaage.
9. Add Step 1 and Step 2 on top and roll it up.
10. Roll it up, working forward away from your body.
11. Secure the end with some toothpicks.
12. Put the B ingredients in a pot, and after it has come to a boil, add Step 5.
13. Simmer for 15-20 minutes over medium-low heat.
14. Remove the toothpicks, and cut each roll into 4 portions.
15. Serve them on a plate, and they're ready.

aburaage, carrot, green beans, ground chicken, green onion, ginger juice, egg, sake, soy sauce, water, granules, sake, mirin, katakuriko, soy sauce, toothpicks

Taken from cookpad.com/us/recipes/158914-simmered-abura-age-and-chicken-roll (may not work)