Shinodamaki with Minced Pork and Firm Tofu

• 1 packet Minced Pork
• 1/2 Chopped carrot (microwaved)
• 4 Chopped green beans
• 1 packet Aburaage
• 1 block Frozen firm tofu
• 2 tbsp or more Katakuriko
• 1 Egg
• 3 tbsp Sugar
• 2 tbsp Mentsuyu
• 1 tbsp Mirin
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 packet Bonito flakes
• 100 ml Water

1. Defrost the frozen firm tofu.
2. Drain well and tear into small pieces with your hands.
3. Add the carrot, green beans and minced pork to the tofu.
4. Mix well.
5. Add the katakuriko and egg.
6. Mix well.
7. Put seasonings in a sauce pan and warm over low heat.
8. As shown in the picture, slice a thin slice off the two shorter edges and just one of the longer edges.
9. Open up the aburaage.
10. Cut in half in the middle.
11. Shape the tofu mixture into thick oblongs and place on one end of the aburaage.
12. Roll up the aburaage After rolling, press firmly with your hand to secure the shape.
13. Seal the end by sticking in a toothpick.
14. Bring the sauce to the boil and add the shinodamaki to the pan.
15. Cook for 15-20 minutes to cook through the shinodamaki.
16. Turn off the heat.
17. You can serve these as they are.
18. I cut them in half because the resultant dish looks better.
19. Transfer to a serving dish and pour in the sauce.

packet, carrot, green beans, egg, sugar, mentsuyu, mirin, soy sauce, sake, flakes, water

Taken from cookpad.com/us/recipes/156898-shinodamaki-with-minced-pork-and-firm-tofu (may not work)