Freeze-dried tofu Stuffed with Meat

Name: Freeze-dried tofu Stuffed with Meat
Yield: 4 servings
Cuisine: American
Ingredients: 4 packages Freeze-dried tofu; 1/2 stalk A: Japanese Leek; 3 medium-sized A: Dried Shitake Mushrooms; 1/4 normal-sized carrot A: Carrot; 80 grams A: Minced (ground) chicken thighs; 2 tbsp Soy sauce; 1 tsp Sugar; 1 dash Sake; 1 pinch Katakuriko; 1/3 Additional ingredient: beaten egg; 1 tbsp Additional ingredient: panko; 50 ml Hon-Mirin (real mirin); 50 ml Sake; 2 tbsp Usukuchi soy sauce; 1 just 1 dash because this is for the finishing touch Soy sauce; 300 ml Water that has been used to reconstitute the shiitake mushrooms; 1 Sugar; 1 pinch Chicken stock granule or Chicken broth stock granule← whichever you like (I don't use either); 1 Katakuriko; 1 Sesame oil

cookpad.japan @cookpad_jp

The recipe that my own mother made for me when I was little was extremely delicious and I couldn't forget it, so I reproduced it. But it tastes nowhere near as great as my mom's.

It tastes western-style if you use chicken consomme, so I prefer without it.
Rehydrate the freeze-dried tofu in plenty of water for about an hour.
Make sure to boil in low heat. It might stick to the edges of the pot if you don't. Recipe by inyako

The recipe that my own mother made for me when I was little was extremely delicious and I couldn't forget it, so I reproduced it. But it tastes nowhere near as great as my mom's.

cookpad.japan @cookpad_jp

The recipe that my own mother made for me when I was little was extremely delicious and I couldn't forget it, so I reproduced it. But it tastes nowhere near as great as my mom's.

Saved

Ingredients

4 servings

4 packagesFreeze-dried tofu
1/2 stalkA: Japanese Leek
3medium-sized A: Dried Shitake Mushrooms
1/4normal-sized carrot A: Carrot
80 gramsA: Minced (ground) chicken thighs
Seasoning
2 tbspSoy sauce
1 tspSugar
1 dashSake
1 pinchKatakuriko
1/3Additional ingredient: beaten egg
1 tbspAdditional ingredient: panko
Main flavor
50 mlHon-Mirin (real mirin)
50 mlSake
2 tbspUsukuchi soy sauce
1just 1 dash because this is for the finishing touch Soy sauce
300 mlWater that has been used to reconstitute the shiitake mushrooms
1Sugar
1 pinchChicken stock granule or Chicken broth stock granule← whichever you like (I don't use either)
Other Ingredients
1Katakuriko
1Sesame oil

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Steps

1

Mix all the ingredients marked (A) into a bowl, add the seasoning, and knead thoroughly until it sticks together.
2

Rehydrate the freeze-dried tofu with water, and then drain. Make a slit in the center of each piece, and pack the minced ingredients.
3

Coat the opening with katakuriko, and fry in oil.
4

Once they have browned, soak in the shiitake water, adding the chicken consomme, light soy sauce, sake, mirin, and sugar to the pot and boiling over low heat. Add more light soy sauce for the finishing touch.
5

After boiling, cut them into your desired portion sizes and arrange onto a plate.
6

Boiled together with greens.
7

I tried deep-frying the koya tofu (which is one of my favorite ingredients).