Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)
Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stewed aburaage and minced chicken (hatsugama tea ceremony cuisine). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine). 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..

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To get started with this recipe, we must first prepare a few components. You can cook stewed aburaage and minced chicken (hatsugama tea ceremony cuisine) using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine):
  1. Get 300 grams Minced chicken
  2. Get 2 tbsp ◎Katakuriko
  3. Prepare 1 tbsp ◎Strained ginger juice
  4. Prepare 2 tbsp ◎Sake
  5. Prepare 1 tsp ◎Salt (for the datemaki rolls)
  6. Get 3 Aburaage
  7. Get 1 packages Gingko nuts (vacuum pack or canned)
  8. Prepare 2 1/2 cup ☆Dashi stock (made of kombu and bonito flakes)
  9. Prepare 1 tsp ☆Salt (for the broth)
  10. Get 1 tbsp ☆Strained ginger juice
  11. Get 1 Seasonal vegetables
  12. Take 1 tsp Salt (for the vegetables)
  13. Make ready 1 for garnish Ciboullete chives, grated ginger

It consists or many different rituals using specified movements, words and utensils. The whole ceremony consists of the host preparing and serving the tea, known as matcha, a green tea made of powdered tea leaves. Kabocha simmered in a flavorful salty-sweet sauce will make a delicious and very easy autumn stew. Chicken katsu is a traditional Japanese dish and a type of katsu.

Instructions to make Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine):
  1. <Preparing the ground chicken> Mix ◎ into the ground chicken, and knead until it sticks together.
  2. <Make the datemaki rolls> 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. <Stewing the datemaki rolls> 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. <Preparing the vegetables> 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. <Straining the broth> 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. <Stewing the vegetables> 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. <Serve> 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.

It's made by dredging tender chicken breast in flour, eggs, and panko breadcrumbs, then frying the cutlets in hot oil until they become golden and crunchy. Although chicken breast is the most popular choice, other parts of the bird can be used as well. Miso soup is a traditional Japanese soup made with dashi, miso paste, and any number of optional ingredients like vegetables, tofu, abura-age (deep-fried tofu pouches), and seafood. It's a Japanese food staple that's served with many set meals. One of the three main noodle varieties eaten in Japan; udon noodles are thick, chewy, and traditionally made from wheat flour and brine water.

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