Minced Chicken Shinoda-maki

Shinoda-maki stuffed with minced chicken in fried tofu pouches. A side dish for the remission period, providing a double dose of protein.

Ingredients

Instructions

1. 1

   Pour hot water over the fried tofu pouches to degrease them. Cut open one side of each pouch to form a pocket.

2. 2

   Mix the minced chicken with the grated ginger and a pinch of salt. Stuff this mixture into the fried tofu pouches and secure with toothpicks.

3. 3

   Add the dashi stock, soy sauce, and mirin to a pot and bring to a boil. Add the Shinoda-maki.

4. 4

   Cover with a drop lid and simmer over low heat for 15 minutes until the flavours are absorbed. Cut in half and serve.