by

Freeze-dried tofu Stuffed with Meat

Freeze-dried tofu Stuffed with Meat

This is healthy for you. Eat it after you have let the flavors soak in.

Ingredients: 4 people

Freeze-dried tofu
4 packages
A: Japanese Leek
1/2 stalk (finely minced)
A: Dried Shitake Mushrooms
2-3 medium-sized (finely minced) (make sure to save the juice-infused water)
A: Carrot
about 1/4 normal-sized carrot (finely minced)
A: Minced (ground) chicken thighs
80 g
Seasoning
Soy sauce
2 tablespoons
Sugar
about 1 teaspoon
Sake
a little
Katakuriko
a pinch
Additional ingredient: beaten egg
1/3
Additional ingredient: panko
1 tablespoon
Main flavor
Hon-Mirin (real mirin)
50 ml
Sake
50ml
Usukuchi soy sauce
about 2 tablespoons
Soy sauce
just a little because this is for the finishing touch
Water that has been used to reconstitute the shiitake mushrooms
about 300 ml
Sugar
to taste
Chicken stock granule or Chicken broth stock granule← whichever you like (I don't use either)
a pinch
Other Ingredients
Katakuriko
as needed
Sesame oil
to taste

Steps

1. Mix all the ingredients marked (A) into a bowl, add the seasoning, and knead thoroughly until it sticks together.
2. Rehydrate the freeze-dried tofu with water, and then drain. Make a slit in the center of each piece, and pack the minced ingredients.
3. Coat the opening with katakuriko, and fry in oil.
4. Once they have browned, soak in the shiitake water, adding the chicken consomme, light soy sauce, sake, mirin, and sugar to the pot and boiling over low heat. Add more light soy sauce for the finishing touch.
5. After boiling, cut them into your desired portion sizes and arrange onto a plate.
6. Boiled together with greens.
7. I tried deep-frying the koya tofu (which is one of my favorite ingredients).

Story Behind this Recipe

The recipe that my own mother made for me when I was little was extremely delicious and I couldn't forget it, so I reproduced it. But it tastes nowhere near as great as my mom's.