Stewed Aburaage and Minced Chicken Hatsugama Tea Ceremony Cuisine - chicken

Method

• Mix into the ground chicken, and knead until it sticks together.
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.