Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, simmered aburaage filled with ground chicken and tofu. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to make inari sushi, or add it to miso soup and hot pot. Comments Off on Aburaage (Japanese Fried Tofu Pouch).
Simmered Aburaage Filled with Ground Chicken and Tofu is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Simmered Aburaage Filled with Ground Chicken and Tofu is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have simmered aburaage filled with ground chicken and tofu using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Aburaage Filled with Ground Chicken and Tofu:
- Prepare 3 slice Aburaage (thinly sliced)
- Take 150 grams Ground chicken
- Get 1/2 block Tofu
- Get 1 Onion
- Prepare 1 tbsp ■Katakuriko
- Get 1 dash ■Salt
- Prepare 1 dash ■Pepper
- Make ready 1 for 1 piece ■Ginger (grated)
- Get 300 ml ※Water
- Prepare 50 ml ※Sake
- Make ready 2 tbsp ※Soy sauce
- Prepare 1 tbsp ※Mentsuyu (3x concentrate)
- Make ready 1 tbsp ※Sugar
- Prepare 1/2 tbsp ※Mirin
Cut the Chinese cabbage into bite-sized pieces, cut the carrot into thin, short rectangles. Ground chicken and chopped shrimps are probably the two most popular choice of meat to go with mun tahu, though you can also order them with ground pork or ground beef. I think of mun tahu as the non spicy version of mapo tofu. In fact, I would argue most Indonesians are more familiar with mun.
Steps to make Simmered Aburaage Filled with Ground Chicken and Tofu:
- Drain the grease from the aburaage. Finely chop the onions. Drain the water from the tofu. Grate the ginger.
- Add the ground chicken, tofu, onions, and ■ into a bowl and mix together.
- Cut 4 pieces of aburaage in half.
- Add the meat divided into 3 portions onto one half of the abura age slices, and spread out evenly.
- Place the other half on top, and firmly press them into shape. (This yields 3 pieces).
- Put the filled aburaage from Step 5 in a frying pan (or a large pot), pour in the ingredients marked ※, and turn on the heat.
- Reduce to a low heat after bringing to a boil, cover with a small lid that sits on top of the pan contents, and simmer for 15 minutes.
- Divide into 4 portions and serve.
The filling consisted of ground chicken, shrimp, gobo, shiitake, carrots, hijiki, shirataki (yam I'm also a fan of simmered aburage, but think I might try making surprise egg pouches for the kids In one battle of Senjo no Restaurant, one of the teams finely chopped aburaage and used it instead of panko. It's a quick appetizer to make with abura-age (deep-fried tofu). Kenchinjiru Kenchinjiru is a clear soup made with lots of vegetable and tofu. Heat the dashi stock in an earthen pot also known as donabe, and place the chicken into it. To prevent small lumps from remaining in the broth, dissolve the miso in.
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