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Prepare Minced chicken.
Prepare ◎Katakuriko.
You need to prepare ◎Strained ginger juice.
Provide ◎Sake.
You need ◎Salt (for the datemaki rolls).
You need Aburaage.
You need Gingko nuts (vacuum pack or canned).
You need to prepare ☆Dashi stock (made of kombu and bonito flakes).
Prepare ☆Salt (for the broth).
You need ☆Strained ginger juice.
Use Seasonal vegetables.
Use Salt (for the vegetables).
You need to prepare for garnish Ciboullete chives, grated ginger.

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<Preparing the ground chicken> Mix ◎ into the ground chicken, and knead until it sticks together..
<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)..
<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..
<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..
<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..
<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..
<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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