Aburaage Rolls


1 packages Aburaage (a package of 5)
10 leaves Shiso leaves
200 grams *Ground chicken meat (breast) 10cm *Leek (finely chopped)
1 clove Ginger (finely chopped)
2 tbsp *Sake
1 tbsp Soy sauce
1 tsp Sesame oil
1 Vegetable oil


Add the * ingredients to a bowl and knead until it all sticks together.
Cut open 1 slice of aburaage. If you prefer to cut off the edges, you can roll them up later with the meat filling.
Place 2 shiso leaves in top of the aburaage, and thinly spread the meat on top.
Roll it from the front and secure it in 2 places with a toothpick.
Place the rolls with the secured side facing down into a frying pan, add enough water to cover 1/3 the height of the rolls, cover with a lid, and boil over low heat for 8 minutes.
Remove the lid, discard any excess water, drizzle vegetable oil, and brown while shaking the pan around. All done!
After cutting up the rolls, eat with Japanese mustard or soy sauce as you wish.

Cut the square aburaage diagonally in half. (Maybe this is Kansai-style?) Inari Sushi
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Chop up the garlic shoots into about 4 cm pieces. Pour boiling water over the aburaage to drain the excess oil, then slice. Garlic Shoot and Aburaage Miso Soup
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