How to Prepare Perfect Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken

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Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fluffy & juicy simmered aburaage stuffed with ground chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to 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.

The ingredients needed to make Fluffy & Juicy Simmered Aburaage Stuffed with Ground Chicken:

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

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Instructions 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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