Stuff the aburaage pouches with the mixture from Step 3 (this step is easier if you divide the mixture into 8 equal portions inside the bowl first). Once they are stuffed, secure the tops with a toothpick.
Finely mince the carrot and shiitake. Thaw the edamame and remove the thin outer skins; if this is too troublesome, just remove them from their pods and skip this step.
Combine the drained tofu, ground meat, hijiki, and vegetables. Add a pinch of salt while mixing.
Stuff the aburaage pouches with the mixture from Step 3. (This step is easier if you divide the mixture into 8 equal portions inside the bowl first.) Once they are stuffed, secure the tops with a toothpick.
Heat the ● ingredients in a sauce pan on medium-high heat. When it starts to boil, arrange the pouches inside the pan.
Reduce to low-medium heat, cover with a lid, and simmer for 15 minutes. Midway through simmering, flip them over. It's also good to ladle the sauce over them.
Remove from heat, then let sit for about 10 minutes with the lid on to allow the flavors to absorb Yum.
I received a comment from another user who said these are also tasty added to oden.
Story Behind this Recipe
I wanted to create a mild-tasting dish like the kind they serve in small izakayas or small Japanese restaurants.
Since this dish was created as a drinking appetizer, it has a mild taste. Adjust the seasoning to taste by adding dashi stock.
The texture is quite firm (so that it's easy for children to eat). If you prefer it to be fluffier, increase the amount of tofu, and reduce the amount of ground meat.