How to Prepare Super Quick Homemade Japanese Treasure Pocket

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Any-night-of-the-week Japanese Treasure Pocket. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese Treasure Pocket, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Treasure Pocket delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook Japanese Treasure Pocket using 10 ingredients and 11 steps. Here is how you cook that.

We can't know what's inside till we eat this treasure pocket(Kinchaku).

Ingredients and spices that need to be Prepare to make Japanese Treasure Pocket:

1. 2 pieces Aburaage (thin deep-fried Tofu)
2. 40 g chicken
3. 1 piece Shiitake mushroom
4. 20 g shredded carrot
5. 4 dried shrimps
6. 4 small eggs
7. 150 ml water
8. 1 tablespoon Dashi powder (Japanese fish bouillon powder)
9. 1 tablespoon soy sauce
10. 1 teaspoon sugar

Steps to make to make Japanese Treasure Pocket

1. This is Aburaage
2. Chop chicken into small pieces and shred carrot and Shiitake mushroom.
3. Cut Aburaage half and open inside like pocket
4. Put all the ingredients in it
5. Put egg on it
6. Close the Aburaage with pick
7. Mix the seasoning in water to make sauce and boil
8. Put Aburaage in sauce and cook with low heat
9. Cover with cooking paper and cook for about 10 minutes turning over once.
10. Enjoy!
11. Today's Obentou lunch box

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So that is going to wrap this up for this exceptional food Simple Way to Make Speedy Japanese Treasure Pocket. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!