Steps

1. Peel and dice Carrot (1/6, approx. 30g) into 3mm cubes.
   🕒 01:11
2. Finely chop Green Onion (approx. 5cm).
   🕒 01:21
3. Trim the base of Shimeji Mushrooms (1/4 bunch, approx. 50g) and chop finely.
   🕒 01:27
4. In a bowl, combine Ground Chicken (150g), Cooking Sake (Rice Wine) (2 tsp), Potato Starch (1 tsp), and Salt (a pinch). Mix well until sticky.
   🕒 01:37
5. Add the chopped Carrot, Green Onion, and Shimeji Mushrooms to the chicken mixture and mix evenly.
   🕒 01:52
6. Make a cut on one side of Aburaage (4 sheets) to open them into pouches. Blanch them with hot water to remove excess oil, then drain and rinse with cold water to cool. Squeeze out the water thoroughly by hand.
   🕒 02:04
7. Cut Mochi (1 piece) into 4 equal pieces.
   🕒 02:24
8. Stuff about half of the chicken mixture into the opened aburaage pouches. Press gently with your fingers to fill the corners.
   🕒 02:27
9. Insert the cut Mochi (1 piece) into the middle of the chicken mixture, then stuff the remaining mixture to fill the pouches.
   🕒 02:38
10. Secure the open end of the aburaage pouches with toothpicks and place them in a pot.
    🕒 02:50
11. Add Water (200ml), Soy Sauce (2 tsp), Mirin (Sweet Rice Wine) (2 tsp), Sugar (1/2 tsp), and Dashi Granules (1 tsp) to the pot.
    🕒 02:59
12. Bring the pot to a boil over medium to high heat.
    🕒 03:11
13. Once boiling, reduce heat to medium-low, cover with aluminum foil or a lid, and simmer for 10 minutes.
    🕒 03:16
14. Halfway through simmering, after 5 minutes of cooking, flip the pouches to ensure even flavor distribution.
    🕒 03:26
15. Remove the lid and continue to simmer until the liquid reduces to about 1/4 of the original amount. This completes the dish.
    🕒 03:40