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

Before you jump to Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine) recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Many of us have been trained to think that comfort foods are bad and to be avoided. At times, if your comfort food is candy or another junk food, this holds true. At times, comfort foods can be very nutritious and good for us to consume. There are several foods that, when you consume them, may better your mood. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.

Put together a trail mixfrom a variety of seeds and nuts. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is known as the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The higher your levels of serotonin, the happier you are going to feel. Nuts, along with improving your mood, can be a superb source of protein.

As you can see, you don’t need to consume all that junk food when you wish to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to stewed aburaage and minced chicken (hatsugama tea ceremony cuisine) recipe. To cook stewed aburaage and minced chicken (hatsugama tea ceremony cuisine) you need 13 ingredients and 7 steps. Here is how you achieve that.

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

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