Easiest Way to Make Yummy Fluffy Juicy Simmered Aburaage Stuffed with Ground Chicken

Without fail recipe ultimate Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken easy, delicious, practical.

Good Evening every body, at this time you get present recipe Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken with 14 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken.

Ingredients all Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken

1. Needed : Minced (ground) chicken.

2. Prepare : Aburaage.

3. Prepare : Carrot.

4. Prepare : Onion.

5. Needed : Shiitake mushrooms (optional).

6. Prepare : Egg.

7. Needed : Sesame oil.

8. Needed : Salt and pepper.

9. Needed : ★ Water.

10. Needed : ★ Soy sauce.

11. Prepare : ★ Sake.

12. Needed : ★ Mirin.

13. Prepare : ★ Sugar.

14. Prepare : ★ Salt.

If all ingredients Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken

1. Julienne the carrots and mushrooms, and mince the onion. Cut the aburaage in half and make bags..

2. Put the ground chicken, all cut ingredients other than the aburaage, egg, sesame oil, salt and peper in a bowl. Knead by hand until the ingredients are mixed well..

3. Divide the mixture from Step 2 into 6 equal parts and stuff into the aburaage bags. Use toothpicks to "sew" the bags shut..

4. Put all of the ★ ingredients in a pot and bring to a boil. Arrange the aburaage bags from Step 3 in the pot and cover with an otoshibuta (dropped lid). Cook over low heat for around 15 minutes, boiling down the liquid..

5. Finally, remove the toothpicks and place the aburaage on a dish. Pour the leftover boiling liquid on top. All done..

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