Great idea to turn a sticky texture into a creamy one

Stuffed Koya-Dofu (freezed dried tofu) with Okura starchy sauce

○Ingredients 【Amount that is easy to make】
Ground chicken (breasts or thighs as you prefer)…………… 200g
Okura…………… 5
Ginger…………… 1 piece
Koya-Dofu (freeze dried tofu)…………… 4 sheets
Dashi…………… 600㏄
Light soy sauce……………… 2 Tea Spoons
Mirin…………… 2 Tea Spoons
Water-mixed starch…………… 1 Table spoon of starch and water
 Salt

○How to make
1　Soak the koya-dofu for about 5 minutes in water. Make a horizontal cut down the middle to create a pocket. Boil the okura lightly then put them in cold water to keep the colour fresh. Smash the surface of 3 of the okura gently, and chop the other 2 finely. Add 1 tea spoon of salt to the ground chicken, and mix well. Once it starts to get sticky, add the 3 smashed Okura and grated ginger. Stuff this paste into the pocket of the koya-dofu.
2　Put the stuffed koya-dofu in a pot, add 400㏄ of dashi and 1 tea spoon of light soy sauce(usukuchi-shoyu) and put in on a medium heat. Once it boils, set it to low heat and cook for another 10 minutes. Be careful not to have the broth evaporate too much.
3　Add the rest of the dashi into a pot, add 1 tea spoon of light soy sauce(usukuchi-shoyu), 2 tea spoons of mirin and 1 tea spoon of salt then put it on a medium heat. Once it boils add the water-mixed starch and stir until the mixture becomes creamy. Finally add the chopped okura.
4　Remove the stuffed koya-dofu from the broth and cut into halves like a sandwich, serve on a plate and pour the creamy okura sauce on top of it.