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

• 4 pieces Aburaage
• 150 grams Ground chicken (thigh or breast)
• 200 grams Firm tofu
• 1/3 Carrot
• 3 tbsp Fresh hijiki seaweed
• 1 Shiitake mushrooms
• 1 as much (to taste) Edamame (frozen)
• 1 small knob's worth Grated ginger
• 250 ml Japanese dashi stock
• 2 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Sugar
• 1 -1 1/2 tablespoons Soy sauce

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).
2. Once they are stuffed, secure the tops with a toothpick.
3. Finely mince the carrot and shiitake.
4. Thaw the edamame and remove the thin outer skins; if this is too troublesome, just remove them from their pods and skip this step.
5. Combine the drained tofu, ground meat, hijiki, and vegetables.
6. Add a pinch of salt while mixing.
7. Stuff the aburaage pouches with the mixture from Step 3.
8. (This step is easier if you divide the mixture into 8 equal portions inside the bowl first.)
9. Once they are stuffed, secure the tops with a toothpick.
10. Heat the ingredients in a sauce pan on medium-high heat.
11. When it starts to boil, arrange the pouches inside the pan.
12. Reduce to low-medium heat, cover with a lid, and simmer for 15 minutes.
13. Midway through simmering, flip them over.
14. It's also good to ladle the sauce over them.
15. Remove from heat, then let sit for about 10 minutes with the lid on to allow the flavors to absorb Yum.
16. I received a comment from another user who said these are also tasty added to oden.

aburaage, ground chicken, tofu, carrot, shiitake, much, ginger, stock, sake, mirin, sugar, soy sauce

Taken from cookpad.com/us/recipes/158969-simmered-gomoku-five-ingredient-kinchaku-pouches-stuffed-with-tofu-and-ground-chicken (may not work)