◎Dashi stock (or 400 ml water with 2/3 teaspoon of dashi stock granules)
2 scant tablespoons
Slice the aburaage open, and pour hot water over them to drain excess oil. Lay thin slices of meat on top of the aburaage. Roll the aburaage and meat up on a stick of chikuwa. Secure end with a toothpick.
Add all of the ◎ ingredients to a pan, bring to a boil, add the chikuwa wraps and simmer in the sauce. Flip them over, and when the sauce is well absorbed, cut into quarters.
Serve them up!
Story Behind this Recipe
I came up with this recipe to add some bulk to chikuwa for a side dish.