Freeze-dried tofu Stuffed with Meat

• 4 packages Freeze-dried tofu
• 1/2 stalk A: Japanese Leek
• 3 medium-sized A: Dried Shitake Mushrooms
• 1/4 normal-sized carrot A: Carrot
• 80 grams A: Minced (ground) chicken thighs
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 dash Sake
• 1 pinch Katakuriko
• 1/3 Additional ingredient: beaten egg
• 1 tbsp Additional ingredient: panko
• 50 ml Hon-Mirin (real mirin)
• 50 ml Sake
• 2 tbsp Usukuchi soy sauce
• 1 just 1 dash because this is for the finishing touch Soy sauce
• 300 ml Water that has been used to reconstitute the shiitake mushrooms
• 1 Sugar
• 1 pinch Chicken stock granule or Chicken broth stock granule whichever you like (I don't use either)
• 1 Katakuriko
• 1 Sesame oil

1. Mix all the ingredients marked (A) into a bowl, add the seasoning, and knead thoroughly until it sticks together.
2. Rehydrate the freeze-dried tofu with water, and then drain.
3. Make a slit in the center of each piece, and pack the minced ingredients.
4. Coat the opening with katakuriko, and fry in oil.
5. Once they have browned, soak in the shiitake water, adding the chicken consomme, light soy sauce, sake, mirin, and sugar to the pot and boiling over low heat.
6. Add more light soy sauce for the finishing touch.
7. After boiling, cut them into your desired portion sizes and arrange onto a plate.
8. Boiled together with greens.
9. I tried deep-frying the koya tofu (which is one of my favorite ingredients).

mushrooms, carrot, chicken, soy sauce, sugar, sake, katakuriko, egg, sake, soy sauce, just, water, sugar, chicken, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/156319-freeze-dried-tofu-stuffed-with-meat (may not work)