Minced Chicken Wrapped with Fried Tofu

• 200 grams Minced meat (I used ground chicken breast)
• 5 Aburaage
• 2 cm Tubed ginger
• 1 tbsp Sake
• 1 Katakuriko
• 4 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1/2 tbsp Japanese-style dashi stock granules
• 400 ml Water
• 1/2 Burdock root
• 1/2 Carrot
• 1 Japanese leek

1. Open up the aburaage from Step 1.
2. Dust with katakuriko using a tea strainer.
3. Roughly chop up the vegetables.
4. Mix with the chopped ends of the aburaage from Step 1.
5. Combine with the minced chicken and ingredients, then knead with your hands.
6. Open up the aburaage from Step 1.
7. Coat with katakuriko using a tea strainer.
8. Top with the fillings prepped in Step 2 and wrap tightly.
9. Secure the end with a toothpick.
10. Add the ingredients in a pot and boil.
11. Simmer the chicken wrap.
12. Cover with a drop lid and simmer for 20 to 25 minutes.
13. Remove from the pot, take out the toothpicks and slice into bite-sized pieces.

meat, aburaage, ginger, sake, katakuriko, soy sauce, sugar, mirin, granules, water, burdock root, carrot

Taken from cookpad.com/us/recipes/171152-minced-chicken-wrapped-with-fried-tofu (may not work)