Recipe: Appetizing Abura-age and Egg Simmered Pouches (Kinchaku)

Abura-age and Egg Simmered Pouches (Kinchaku).

You can cook Abura-age and Egg Simmered Pouches (Kinchaku) using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Abura-age and Egg Simmered Pouches (Kinchaku)

1. You need 2 slice of Abura-age.
2. You need 4 of Eggs.
3. It's 200 ml of ☆Water.
4. You need 1 tsp of ☆Dashi stock granules.
5. Prepare 2 1/2 tbsp of ☆Soy sauce.
6. Prepare 1 tbsp of ☆Mirin.
7. Prepare 1 tbsp of ☆Sake.
8. Prepare 2 tbsp of ☆Sugar.

Abura-age and Egg Simmered Pouches (Kinchaku) instructions

1. Pour boiling water over the abura-age to remove the excess oil. Then cut in half and slice the thickness in half, too..
2. Break the egg in a small container then pour it into the abura-age pouch and secure with a toothpick..
3. Combine all of the ☆ ingredients in a small pan and bring to a boil. Place the pouches in the pan and simmer over low heat for 10-15 minutes..