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Use Tofu.
You need deep fried bean curd or koage.
Use Hijiki seaweed.
Prepare Ground meat.
Provide cm Carrot.
Use Sauce ingredients:.
Prepare Soy sauce.
Prepare Sugar.
You need to prepare Sake.
Use Ginger.

Short Tips:

- If a recipe says to use a certain kind of pan, then use that pan. If you only own one nonstick pan, the most effective tip we will give you is to wait for a good sale at a kitchen store, then buy yourself a chrome steel pan and a cast iron pan. Also its sensible idea to switch low-cost nonstick pans every few years, as the coating can wear down over the years.

Get rid of the surface oil on the fried bean curd by boiling them for 1 to 2 minutes and draining them on a sieve until cooled. Wash the hijiki seaweed and rehydrate in plenty of water to cover until softened..
Put the tofu, hijiki seaweed, ground meat and finely julienned carrot in a bowl and mix well together with your hands in the same way you'd mix hamburger meat..
Add the flavoring ingredients - soy sauce, sugar, sake, and grated ginger - in a pan. Stuff the fried bean curd with the mixture from step 2 and line up the filled pockets in the pan. Start cooking over high heat, and when it comes to a boil lower the heat and simmer gently for about 10 minutes..
The pockets will become nice and puffy. Poke one of the pockets in the middle of the filling with a chopstick, and if the liquid runs clear they are done. Take the pockets out of the pan, leaving the cooking liquid..
Thicken the liquid with katakuriko dissolved in water (not listed). It'll be better if the sauce is a bit on the thick and creamy side..

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