Julienne the carrots and mushrooms, and mince the onion. Cut the aburaage in half and make bags.
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.
Divide the mixture from Step 2 into 6 equal parts and stuff into the aburaage bags. Use toothpicks to "sew" the bags shut.
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.
Finally, remove the toothpicks and place the aburaage on a dish. Pour the leftover boiling liquid on top. All done.
Story Behind this Recipe
My mother-in-law, an excellent cook, made this for me. It was so delicious and it made quite an impression on me! I was only taught a few pointers, and have tried to make it many times, but I haven't been able to reproduce the flavor yet. I keep trying...
Don't beat the eggs - just mash them up with your hands as you are kneading. You can add whatever ingredients you like. The carrots can be hard sometimes, so if that bothers you, you can cut them very finely or heat them in the microwave before using (cover with plastic wrap and cook for about 1 minute at 600 W).