Open up the aburaage from Step 1. Dust with katakuriko using a tea strainer.
Roughly chop up the vegetables. Mix with the chopped ends of the aburaage from Step 1. Combine with the minced chicken and ● ingredients, then knead with your hands.
Open up the aburaage from Step 1. Coat with katakuriko using a tea strainer.
Top with the fillings prepped in Step 2 and wrap tightly.
Secure the end with a toothpick.
Add the ☆ ingredients in a pot and boil. Simmer the chicken wrap. Cover with a drop lid and simmer for 20 to 25 minutes. Remove from the pot, take out the toothpicks and slice into bite-sized pieces.
Story Behind this Recipe
I came up with this recipe one day.
-Be careful because they'll be hot when you're squeezing out the water at Step 1 and slicing them at Step 6. -The condiments for the minced chicken is simple because the broth is soaked up. -Add vegetables of your choice.