Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)

Name: Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Minced chicken; 2 tbsp ◎Katakuriko; 1 tbsp ◎Strained ginger juice; 2 tbsp ◎Sake; 1 tsp ◎Salt (for the datemaki rolls); 3 Aburaage; 1 packages Gingko nuts (vacuum pack or canned); 2 1/2 cup ☆Dashi stock (made of kombu and bonito flakes); 1 tsp ☆Salt (for the broth); 1 tbsp ☆Strained ginger juice; 1 Seasonal vegetables; 1 tsp Salt (for the vegetables); 1 for garnish Ciboullete chives, grated ginger

cookpad.japan @cookpad_jp

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.

The trick is to stew the meat and veggies in separate pots! The veggies will turn out nicely. The ginger juice packs a punch, so my darling loves it. I often made this dish for guests when I was in Japan. Recipe by yk@LUXEMBOURG

cookpad.japan @cookpad_jp

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Ingredients

4 servings

300 gramsMinced chicken
2 tbsp◎Katakuriko
1 tbsp◎Strained ginger juice
2 tbsp◎Sake
1 tsp◎Salt (for the datemaki rolls)
3Aburaage
1 packagesGingko nuts (vacuum pack or canned)
2 1/2 cup☆Dashi stock (made of kombu and bonito flakes)
1 tsp☆Salt (for the broth)
1 tbsp☆Strained ginger juice
1Seasonal vegetables
1 tspSalt (for the vegetables)
1for garnish Ciboullete chives, grated ginger

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Steps

1

Mix ◎ into the ground chicken, and knead until it sticks together.
2

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

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

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

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

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

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.