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1
These are the ingredients.
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2
Pour hot water over the usuage to remove the excess oil.
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3
(Alternatively, you can also soak it in hot water for about 1 minute.)
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4
Once it cools down, squeeze and drain the excess water.
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5
With kitchen scissors or a knife, cut the usuage open into squares.
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6
Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
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7
Heat the oil in a skillet and saute the ground chicken.
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8
Add the Chinese cabbage and shimeji mushrooms.
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9
Season with salt and pepper.
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10
Place the ingredients on the outside surface of the usuage.
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11
Fold the right and left edges and wrap it like a spring roll.
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12
Secure the end with a toothpick.
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13
Make 4 of these in the same manner.
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14
Prepare the sauce: In a sauce pan, add all the ingredients to make the sweet and sour sauce.
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15
Thoroughly dissolve the katakuriko, then turn on the heat.
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16
Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
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17
Pan-fry the wraps on a skillet or in the toaster oven until the surface of the usuage is evenly golden brown (no oil needed).
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18
Cut them up and drizzle on the sweet and sour sauce and they're done.
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19
Serve with green onions or Japanese mustard to taste.
