Recipe of Homemade Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:

1. Take pieces Aburaage
2. Take Ground chicken (thigh or breast)
3. Prepare Firm tofu
4. Make ready Carrot
5. Take Fresh hijiki seaweed
6. Make ready Shiitake mushrooms
7. Prepare as much (to taste) Edamame (frozen)
8. Get knob's worth Grated ginger
9. Make ready ●Japanese dashi stock
10. Take ●Sake
11. Get ●Mirin
12. Make ready ●Sugar
13. Make ready -1 1/2 tablespoons ●Soy sauce

Instructions to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:

1. Stuff the aburaage pouches with the mixture from Step 3 (this step is easier if you divide the mixture into 8 equal portions inside the bowl first). Once they are stuffed, secure the tops with a toothpick.
2. Finely mince the carrot and shiitake. Thaw the edamame and remove the thin outer skins; if this is too troublesome, just remove them from their pods and skip this step.
3. Combine the drained tofu, ground meat, hijiki, and vegetables. Add a pinch of salt while mixing.
4. Stuff the aburaage pouches with the mixture from Step 3. (This step is easier if you divide the mixture into 8 equal portions inside the bowl first.) Once they are stuffed, secure the tops with a toothpick.
5. Heat the ● ingredients in a sauce pan on medium-high heat. When it starts to boil, arrange the pouches inside the pan.
6. Reduce to low-medium heat, cover with a lid, and simmer for 15 minutes. Midway through simmering, flip them over. It's also good to ladle the sauce over them.
7. Remove from heat, then let sit for about 10 minutes with the lid on to allow the flavors to absorb Yum.
8. I received a comment from another user who said these are also tasty added to oden.

So that is going to wrap this up with this special food simmered gomoku (five-ingredient) "kinchaku" pouches stuffed with tofu and ground chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!