2-3 medium-sized (finely minced) (make sure to save the juice-infused water)
about 1/4 normal-sized carrot (finely minced)
A: Minced (ground) chicken thighs
about 1 teaspoon
Additional ingredient: beaten egg
Additional ingredient: panko
Hon-Mirin (real mirin)
Usukuchi soy sauce
about 2 tablespoons
just a little because this is for the finishing touch
Water that has been used to reconstitute the shiitake mushrooms
about 300 ml
Chicken stock granule or Chicken broth stock granule← whichever you like (I don't use either)
Mix all the ingredients marked (A) into a bowl, add the seasoning, and knead thoroughly until it sticks together.
Rehydrate the freeze-dried tofu with water, and then drain. Make a slit in the center of each piece, and pack the minced ingredients.
Coat the opening with katakuriko, and fry in oil.
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.
After boiling, cut them into your desired portion sizes and arrange onto a plate.
Boiled together with greens.
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.
It tastes western-style if you use chicken consomme, so I prefer without it. Rehydrate the freeze-dried tofu in plenty of water for about an hour. Make sure to boil in low heat. It might stick to the edges of the pot if you don't.