Step-by-Step Guide to Make Award-winning Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken

Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to prepare a special dish, Simple Way to Make Any-night-of-the-week 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 bit tasty. This will be really delicious.

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Many things affect the quality of taste from Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must 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 can achieve that.

I wanted to create a mild-tasting dish like the kind they serve in small izakayas or small Japanese restaurants. Since this dish was created as a drinking appetizer, it has a mild taste. Adjust the seasoning to taste by adding dashi stock. The texture is quite firm (so that it's easy for children to eat). If you prefer it to be fluffier, increase the amount of tofu, and reduce the amount of ground meat. Recipe by (*me-gu*)

Ingredients and spices that need to be Get to make Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken:

1. 4 pieces Aburaage
2. 150 grams Ground chicken (thigh or breast)
3. 200 grams Firm tofu
4. 1/3 Carrot
5. 3 tbsp Fresh hijiki seaweed
6. 1 Shiitake mushrooms
7. 1 as much (to taste) Edamame (frozen)
8. 1 small knob's worth Grated ginger
9. 250 ml ●Japanese dashi stock
10. 2 tbsp ●Sake
11. 1 tbsp ●Mirin
12. 1 tbsp ●Sugar
13. 1 -1 1/2 tablespoons ●Soy sauce

Steps to make 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.

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So that is going to wrap this up for this exceptional food How to Make Homemade Simmered Gomoku (Five-Ingredient) "Kinchaku" Pouches Stuffed with Tofu and Ground Chicken. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!