Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
Ingredients:
8 deep-fried tofu pouches (aburaage)
1/2 oz dried gourd strips (kanpyo) (optional)
3 1/2-4 oz ground chicken
1 oz carrot, cut into julienne strips
4 dried shiitake mushrooms
4 oz bean sprouts
Cooking Broth A:
1/2 cup dashi stock
2 tablespoon mirin
2 tablespoon soy sauce
Cooking Broth B:
2 1/2 cup dashi stock
2 tablespoon sugar
1 tablespoon mirin
4 tablespoon soy sauce
1/2 teaspoon salt
Preparation:
Press tofu pouches with rolling pin for easy opening. In a large saucepan, boil 3 cups of water. Put in tofu pouches and cook for 1 to 2 minutes to remove excess grease. Drain well. Cut in half and open tofu pouches with thumb. Set aside. Soak dried gourd strips in water until soft; wash in salted water (1 tablespoon salt). Rinse well. Soak shiitake mushrooms in lukewarm water until soft. Trim off stems and slice thin. Rinse bean sprouts in water; drain well.
Mix cooking broth ingredients A in 3-quart pan; add chicken, carrot, mushrooms and bean sprouts. Cook for 15 minutes over medium heat. Drain and let it cool slightly. Put the meat mixture in tofu pouches 2/3 full (about 1-1/2 tablespoon). Secure with tooth pick or tie around opening with gourd strips In 3-quart saucepan, mix cooking broth B and bring to a boil. Add tofu pouches and cook for 15 minutes over medium heat or until most of the broth is gone.
Makes 4 servings.
