Chinese Cabbage and Ground Chicken in Aburaage

• 4 pieces Usuage (thin aburaage)
• 80 grams Minced (ground) chicken
• 4 leaves Chinese or napa cabbage
• 1/2 packet Shimeji mushrooms
• 2 tsp Sesame oil
• 1 Salt and pepper
• 2 tsp Katakuriko
• 2 tbsp Sugar
• 2 tbsp Soy sauce
• 2 tbsp Vinegar
• 100 ml Water
• 1 Green onions, Japanese mustard

1. These are the ingredients.
2. Pour hot water over the usuage to remove the excess oil.
3. (Alternatively, you can also soak it in hot water for about 1 minute.)
4. Once it cools down, squeeze and drain the excess water.
5. With kitchen scissors or a knife, cut the usuage open into squares.
6. Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
7. Heat the oil in a skillet and saute the ground chicken.
8. Add the Chinese cabbage and shimeji mushrooms.
9. Season with salt and pepper.
10. Place the ingredients on the outside surface of the usuage.
11. Fold the right and left edges and wrap it like a spring roll.
12. Secure the end with a toothpick.
13. Make 4 of these in the same manner.
14. Prepare the sauce: In a sauce pan, add all the ingredients to make the sweet and sour sauce.
15. Thoroughly dissolve the katakuriko, then turn on the heat.
16. Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
17. Pan-fry the wraps on a skillet or in the toaster oven until the surface of the usuage is evenly golden brown (no oil needed).
18. Cut them up and drizzle on the sweet and sour sauce and they're done.
19. Serve with green onions or Japanese mustard to taste.

chicken, chinese, packet, sesame oil, salt, katakuriko, sugar, soy sauce, vinegar, water, green onions

Taken from cookpad.com/us/recipes/153358-chinese-cabbage-and-ground-chicken-in-aburaage (may not work)