Healthy Simmered Koya Dofu with Tofu and Meat Filling

• 5 Koya dofu
• 200 grams Minced meat
• 4 tbsp Green onions (finely chopped)
• 100 grams Silken Tofu
• 1 dash Salt
• 1 tbsp Katakuriko
• 400 ml Water
• 1 tsp Dashi stock granules
• 2 tbsp Sake
• 2 tbsp Mirin
• 3 tbsp Soy sauce

1. Rehydrate the koya dofu in plenty of water until softened.
2. Combine the ingredients in a bowl and mix together.
3. Divide the mixture into 5 equal portions and roll them into balls.
4. You don't need to drain the tofu.
5. After you have squeezed excess water out of the koya dofu, make a slit in the middle.
6. Pack the filling mixture from Step 2 into the koya dofu from Step 3.
7. It's easier if you pack the filling into the koya dofu in about 3 batches.
8. Put the seasoning ingredients in a pan that just fits the koya dofu, and stir well.
9. Place the koya dofu upright in the pan.
10. Cover Step 5 with a lid and simmer.
11. Once the koya dofu has absorbed the sauce, and the sauce has reduced, it's done.

dofu, meat, green onions, silken, salt, katakuriko, water, granules, sake, mirin, soy sauce

Taken from cookpad.com/us/recipes/148538-healthy-simmered-koya-dofu-with-tofu-and-meat-filling (may not work)