Simmered Abura-age and Chicken Roll

Simmered Abura-age and Chicken Roll

This is surprisingly easy yet delicious and colorful! It's great even cold! Try it for your bento box.

Ingredients: 2-4 servings

2 pieces
1/4 small
Green beans
as needed (4-5)
Ground chicken
200 g
Finely chopped green onion
5 cm
Ginger juice
to taste
Beaten egg
a little
Soy sauce
a little
1.5 cups
Dashi stock granules
2 teaspoons
2 tablespoons
2 tablespoons
a pinch
Soy sauce
2 tablespoons
about 10
as needed


1. Boil the carrot in water with a little salt.
2. Boil the whole packet of green beans in water with a little salt. I normally do this, and use the rest for another dish.
3. Put the A ingredients in a bowl and mix well. If the mixture is too soft, add some panko to adjust the consistency.
4. Pour hot water over the aburaage to drain excess oil. Slice horizontally and spread it open. Place the inside surface face up, sprinkle with katakuriko, and evenly spread half of Step 3 on each aburaage. Add Step 1 and Step 2 on top and roll it up.
5. Roll it up, working forward away from your body. Secure the end with some toothpicks.
6. Put the B ingredients in a pot, and after it has come to a boil, add Step 5. Simmer for 15-20 minutes over medium-low heat.
7. Remove the toothpicks, and cut each roll into 4 portions. Serve them on a plate, and they're ready.

Story Behind this Recipe

I came up with this from my recycling recipe! Once I rolled leftover niku-jaga (simmered meat and potatoes) in abura-age, and it was delicious. This time I used ground chicken instead to make this dish. It was so good!