ground meat wrapped in deep-fried tofu pouch
- Serves: 2
- Calories: 388 kcal
- Total Time: 2 h 55 m
- Prep: 2 h 30 m
- Cook: 25 m
- Japanese: Kinchaku-minchi
- u.s.
- metric
ingredients:
- 2 deep-fried tofu pouch
- (about 3 in. x 6 in.)
- 3 1/2 ounces ground chicken
- 1 teaspoon grated ginger
- 1 tablespoon sake
- a little salt
- a little soy sauce
- 2 teaspoons potato starch (katakuriko)
- 1 cup hot water
soup:
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sake
- 1 cup bonito soup stock
step 1:
Mix the ground chicken, grated ginger, sake, potato starch, salt and soy sauce in a big bowl. Form into 4 balls.
step 2:
Cut the deep-fried tofu pouches in half.
step 3:
Roll a chopstick over each deep-fried tofu pouch to make it easier to open. Gently open each to make a deep bag.
step 4:
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 5:
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 6:
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:
The taste of the soup soaks into the deep-fried tofu pouch and the ground chicken and is delicious. Please try this dish.
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