Abura-age and Egg Simmered Pouches (Kinchaku)

Name: Abura-age and Egg Simmered Pouches (Kinchaku)
Yield: 4 servings
Cuisine: American
Ingredients: 2 slice Abura-age; 4 Eggs; 200 ml ☆Water; 1 tsp ☆Dashi stock granules; 2 1/2 tbsp ☆Soy sauce; 1 tbsp ☆Mirin; 1 tbsp ☆Sake; 2 tbsp ☆Sugar

cookpad.japan @cookpad_jp

This is a side dish my mother used to make for me when I was little. Since I didn't like plain rice, my mom used to add egg yolk and broth, calling it "egg rice". I would eat it all. I thought of this lovely memory while I made this dish.

For a deeply seasoned abura-age, simmer over low heat for 15 minutes. Recipe by Rabupanda

cookpad.japan @cookpad_jp

For a deeply seasoned abura-age, simmer over low heat for 15 minutes. Recipe by Rabupanda

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Ingredients

4 servings

2 sliceAbura-age
4Eggs
200 ml☆Water
1 tsp☆Dashi stock granules
2 1/2 tbsp☆Soy sauce
1 tbsp☆Mirin
1 tbsp☆Sake
2 tbsp☆Sugar

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Steps

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.