Defrost the frozen firm tofu. Drain well and tear into small pieces with your hands. Add the carrot, green beans and minced pork to the tofu. Mix well.
Add the katakuriko and egg. Mix well.
Put ★ seasonings in a sauce pan and warm over low heat.
As shown in the picture, slice a thin slice off the two shorter edges and just one of the longer edges.
Open up the aburaage.
Cut in half in the middle.
Shape the tofu mixture into thick oblongs and place on one end of the aburaage.
Roll up the aburaage After rolling, press firmly with your hand to secure the shape.
Seal the end by sticking in a toothpick.
Bring the sauce to the boil and add the shinodamaki to the pan.
Cook for 15-20 minutes to cook through the shinodamaki. Turn off the heat.
You can serve these as they are. I cut them in half because the resultant dish looks better.
Transfer to a serving dish and pour in the sauce.
Story Behind this Recipe
When I used frozen firm tofu to make shinodamaki for the first time it was very popular. Since then I have stuck to this recipe.
At Step 1 tear the tofu into small pieces as you make soboro. Because the grains of minced pork and tofu soboro are almost the same the texture of the resultant dish is best. At Step 9 seal the aburaage with toothpicks securely. Otherwise the shapes of shinodamaki might collapse while cooking in the sauce.