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Korean-Style Simmered Egg Pouch
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A picture of Korean-Style Simmered Egg Pouch.

Korean-Style Simmered Egg Pouch

cookpad.japan
cookpad.japan @cookpad_jp

I wanted to try something a little different with egg pouches.

-If you use boiling water to remove the excess oil, the aburaage will puff up a bit.

-You can turn the aburaage inside out or use as-is, whichever you prefer.

-You can use the bits of aburaage that you cut off in something like miso soup! Recipe by bobitin

I wanted to try something a little different with egg pouches.

-If you use boiling water to remove the excess oil, the aburaage will puff up a bit.

-You can turn the aburaage inside out or use as-is, whichever you prefer.

-You can use the bits of aburaage that you cut off in something like miso soup! Recipe by bobitin

Read more

Korean-Style Simmered Egg Pouch

cookpad.japan
cookpad.japan @cookpad_jp

I wanted to try something a little different with egg pouches.

-If you use boiling water to remove the excess oil, the aburaage will puff up a bit.

-You can turn the aburaage inside out or use as-is, whichever you prefer.

-You can use the bits of aburaage that you cut off in something like miso soup! Recipe by bobitin

I wanted to try something a little different with egg pouches.

-If you use boiling water to remove the excess oil, the aburaage will puff up a bit.

-You can turn the aburaage inside out or use as-is, whichever you prefer.

-You can use the bits of aburaage that you cut off in something like miso soup! Recipe by bobitin

Read more
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Ingredients

  • 2Eggs (small size)
  • 2 sliceAburaage
  • 200 ml*Water
  • 1 tsp*Dashi stock granules
  • 1 tbsp*Sake
  • 1 tbsp*Mirin
  • 1 tbsp*Sugar
  • 1 tbsp*Soy sauce
  • 1 tsp*Oyster sauce
  • 1 tsp*Gochujang
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Steps

  1. 1

    Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick.

  2. 2

    Cut off the ends like this. (If they're large, then cut them in half.)

    A picture of step 2 of Korean-Style Simmered Egg Pouch.
  3. 3

    Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick.

    A picture of step 3 of Korean-Style Simmered Egg Pouch.
  4. 4

    Put all the * ingredients into a small pot. When it begins to boil, add Step 3.

    A picture of step 4 of Korean-Style Simmered Egg Pouch.
  5. 5

    Cover directly on the surface with aluminum foil or a lid that's just a little smaller than the pot (such as an otoshibuta) and simmer for about 10 minutes on medium heat. If you want the eggs to be half-done, then boil for half the time and then let it rest.

  6. 6

    It's ready!

    A picture of step 6 of Korean-Style Simmered Egg Pouch.
  7. 7

    I tried simmering it together with chicken!

    A picture of step 7 of Korean-Style Simmered Egg Pouch.
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cookpad.japan
cookpad.japan @cookpad_jp
on March 31, 2014 07:49

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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Keywords

Sake Oyster Egg Gochujang Soy

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