ground meat & hijiki wrapped in deep-fried tofu pouch

  • Serves: 2
  • Calories: 391 kcal
  • Total Time: 3 h 20 m
    • Prep: 2 h 55 m
    • Cook: 25 m
  • Japanese: Kinchaku-hijiki minchi

ingredients:

soup:

step 1:

Soak the dried hijiki in the 500 ml of water in a bowl for 30 minutes. Remove and drain.

step 2:

Mix the ground chicken, hijiki, grated ginger, sake, potato starch, salt and soy sauce in a big bowl. Form into 4 balls.

step 3:

Cut the deep-fried tofu pouches in half.

step 4:

Roll a chopstick over each deep-fried tofu pouch to make it easier to open. Gently open each to make a deep bag.

step 5:

Put the deep-fried tofu pouches on a colander and pour the hot water over them. After they have cooled, squeeze the water from them.

step 6:

Put one meat mixture ball into each of the four deep-fried tofu pouches. Close the top of each pouch with a short wooden or metal cooking stick.

step 7:

To make the soup, put the bonito soup stock, soy sauce, sugar and sake in a pan. Bring to a boil. Add the tofu pouches and simmer for about 13 minutes on medium heat.

comment:

Hijiki suits ground chicken very well and the soy sauce taste soaks into both ingredients. Because potato starch is added, the chicken becomes soft. This dish is very delicious. Please try it.