Stuffed Tofu pockets

Stuffed Tofu pockets serves4

8 square fried tofu pockets

2 oz. (60 g) shredded chicken

1 oz. (30 g) each: julienned carrot, julienned bamboo shoots.

1-1/3 oz. (40 g) julienned burdock root (gobo)

2-2/3 oz. (80 g) shirataki (clear noodles made from devil's tongue paste),blanched in boiling water

3 T. sugar, 2 T. soy sauce

1/8 t. salt, 1/2 c. dashi

8 dried gourd shavings (kampyo), 8" (20 cm) each (soaked until soft; Basic rolled Sushi)

3 c. dashi, 1/8 t. salt

4 T. each: sugar, soy sauce

4 Dried Chinese black mushrooms (shiitake; soaked until soft)

8 chinese peapods

1 T. shredded ginger root

Directions

Cut off one edge from each of the fried tofu pockets (illus.1) - Immerse in boiling water 1 minute to remove the oily odor. Cool by placing in a bowl of cold water. Remove and squeeze out the excess moisture.
-Add Shredded chicken, julienned carrot, julienned bamboo shoots,julienned burdock root, shirataki,blanched,sugar,soy sauce,salt, dashi To a pot,cook about 3 minutes, and remove. This is the filling for the tofu pockets. Place the fried tofu pockets in the remaining liquid and cook 2 minutes. Remove and cool. Save the liquid.
-Open the fried tofu pockets and stuff each with some of the filling and sauce (illus. 2).
Tie the openting shut with a dried gourd shaving, securing it tightly (illus.3).
-Add dashi,salt,sugar,soy sauce, the pockets, and the mushrooms to a pot and bring to a boil. Lower the heat and cook until the liquid is reduced to one cup. Add the Chinese peapods and cook briefly.
-Arrange the pockets, mushrooms, and peapods on a serving dish, and pour the remaining liquid over the top. Serve with shredded ginger root.
-This dish is especially good for picnics and box lunches.