Shinodamaki with Minced Pork and Firm Tofu - packet

Method

• Defrost the frozen firm tofu.
• Drain well and tear into small pieces with your hands.
• Add the carrot, green beans and minced pork to the tofu.
• Mix well.
• Add the katakuriko and egg.
• Mix well.
• Put seasonings in a sauce pan and warm over low heat.
• As shown in the picture, slice a thin slice off the two shorter edges and just one of the longer edges.
• Open up the aburaage.
• Cut in half in the middle.
• Shape the tofu mixture into thick oblongs and place on one end of the aburaage.
• Roll up the aburaage After rolling, press firmly with your hand to secure the shape.
• Seal the end by sticking in a toothpick.
• Bring the sauce to the boil and add the shinodamaki to the pan.
• Cook for 15-20 minutes to cook through the shinodamaki.
• Turn off the heat.
• You can serve these as they are.
• I cut them in half because the resultant dish looks better.
• Transfer to a serving dish and pour in the sauce.