Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)

Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)

This is one of the dishes that was served when I went to study the customs and practices of the Hatsugama tea ceremony (of the Omotesenke tea ceremony school). My tea ceremony teacher taught it to me.

Ingredients: 4 servings

Minced chicken
300 g
2 tablespoons
◎Strained ginger juice
1 tablespoon
2 tablespoons
◎Salt (for the datemaki rolls)
1 teaspoon
Gingko nuts (vacuum pack or canned)
1 package
☆Dashi stock (made of kombu and bonito flakes)
3 cups
☆Salt (for the broth)
1 teaspoon
☆Strained ginger juice
1 tablespoon
Seasonal vegetables
to taste
Salt (for the vegetables)
1 teaspoon
Ciboullete chives, grated ginger
as desired for garnish


1. <Preparing the ground chicken> Mix ◎ into the ground chicken, and knead until it sticks together.
2. <Make the datemaki rolls> Open up the aburaage with a knife into one rectangular piece. Lightly cover the surface of the aburaage with the ground chicken, arrange the gingko in a row, roll up the aburaage from one side, and secure it with a toothpick or thin spaghetti strand (not listed). (Roll the aburaage so that the inner part faces outward).
3. <Stewing the datemaki rolls> Combine the ☆ broth ingredients, the salt, and strained ginger juice in a pot and bring to a boil, place the aburaage from Step 2 into the pot with the seam facing downwards, cover with a drop lid (I cut aluminum foil into a circle about 20 cm in diameter, and completely cover the contents), and stew over a low heat for about 20 minutes.
4. <Preparing the vegetables> Prepare seasonal vegetables. For example, use okra and small eggplants in the summer, or turnips and mountain potatoes in the winter. Cut into bite-sized pieces, make shallow cuts into skin of the eggplant, peel the turnips, then blanch.
5. <Straining the broth> Remove the datemaki rolls from Step 3 once they have stewed, and cut into individual sizes. Strain the broth (place a strainer into a different pot, spread parchment paper over that, and pour in the broth from above.
6. <Stewing the vegetables> Add one more teaspoon salt to the broth from Step 5 (for the veggies), and lightly stew the veggies from Step 4. Separate vegetables that bleed their color, such as eggplant, into another pot with the broth and lightly stew.
7. <Serve> Arrange a generous amount of the separately boiled veggies around the datemaki rolls in a bowl. Pour the broth over the rolls, garnish with ciboulette chives and grated ginger, and it is done.

Story Behind this Recipe

When I went to learn about the techniques of the Hatsugama tea ceremony (of the Omotesenke tea ceremony school), this is one if the dishes that was served. I had my tea ceremony teacher teach me how to make it.