Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken

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As for the number of servings that can be served to make Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken using 14 ingredients and 5 steps. Here is how you cook it.

My mother-in-law, an excellent cook, made this for me. It was so delicious and it made quite an impression on me!
I was only taught a few pointers, and have tried to make it many times, but I haven't been able to reproduce the flavor yet. I keep trying...

Don't beat the eggs - just mash them up with your hands as you are kneading. You can add whatever ingredients you like.
The carrots can be hard sometimes, so if that bothers you, you can cut them very finely or heat them in the microwave before using (cover with plastic wrap and cook for about 1 minute at 600 W). Recipe by Shiroiyuzu

Ingredients and spices that need to be Make ready to make Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken:

1. 200 grams Minced (ground) chicken
2. 3 Aburaage
3. 1/3 Carrot
4. 1/4 Onion
5. 2 Shiitake mushrooms (optional)
6. 1 Egg
7. 1 tsp Sesame oil
8. 1 dash Salt and pepper
9. 300 ml ★ Water
10. 2 tbsp ★ Soy sauce
11. 1 tbsp ★ Sake
12. 1 tbsp ★ Mirin
13. 2 tsp ★ Sugar
14. 1/3 tsp ★ Salt

Instructions to make to make 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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