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Shinoda Maki

Chicken Filling Rolled in Aburaage
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 10 people

Equipment

  • 1 frying pan
  • 1 bowl

Ingredients
  

Chicken fillling

  • 300 g (2/3 LB) Ground Chicken
  • 10 cm Long Green Onion or Onion
  • 1 (3cm) Ginger
  • ⅔ ts salt
  • 1 tbs Sake
  • 1 tbs Potato Starch
  • 1 tbs egg white

Broth

  • ½ cup Sake
  • 1 tbs Soy Sauce
  • 1 tbs Mirin
  • 2 Aburaage(Deep-fried Tofu)

Instructions
 

Chicken Filling

  • Mince long green onion.
    Grate ginger.
  • Mix ground chicken, Grated ginger, salt, and sake until sticky, then add minced long green onion, egg white, and potato starch.
    ※Egg White and potato starch bind everything together and create a bouncy texture.

Aburaage

  • Pour over boiling water to remove excess oil.
  • Place the fried tofu vertically on a cutting board, place a chopstick on it, and gently press it with both hands as you roll it back and forth. This will cause the part of the fried tofu that is stuck to the inside of the tofu to crumble, making it easier to open. Cut off the sides and top, insert your finger into the cut end, and open it little by little to open, being careful not to tear it.

Assemble

  • Spread 100g (4 oz) filling on the Aburaage sheet and then roll it up.
  • Bring the broth to a boil, place rolls seam side down. Cover, coom on medium-low heat for 10 mins.
  • Flip, cook 2 to 3 minutes more. Add water if needed.
  • Keeps 4 to 5 days in the friege.
Keyword aburaage, chicken, new year food, osechi, shinoda maki