-
1
Mix into the ground chicken, and knead until it sticks together.
-
2
Open up the aburaage with a knife into one rectangular piece.
-
3
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).
-
4
(Roll the aburaage so that the inner part faces outward).
-
5
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.
-
6
Prepare seasonal vegetables.
-
7
For example, use okra and small eggplants in the summer, or turnips and mountain potatoes in the winter.
-
8
Cut into bite-sized pieces, make shallow cuts into skin of the eggplant, peel the turnips, then blanch.
-
9
Remove the datemaki rolls from Step 3 once they have stewed, and cut into individual sizes.
-
10
Strain the broth (place a strainer into a different pot, spread parchment paper over that, and pour in the broth from above.
-
11
Add one more teaspoon salt to the broth from Step 5 (for the veggies), and lightly stew the veggies from Step 4.
-
12
Separate vegetables that bleed their color, such as eggplant, into another pot with the broth and lightly stew.
-
13
Arrange a generous amount of the separately boiled veggies around the datemaki rolls in a bowl.
-
14
Pour the broth over the rolls, garnish with ciboulette chives and grated ginger, and it is done.
