A picture of Korean-Style Simmered Egg Pouch.

Korean-Style Simmered Egg Pouch

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

Korean-Style Simmered Egg Pouch

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

Saved

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

Saved

Steps

1

Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick.
2

Cut off the ends like this. (If they're large, then cut them in half.)
3

Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick.
4

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

It's ready!
7

I tried simmering it together with chicken!

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on March 31, 2014 07:49

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Keywords

Sake Oyster Egg Gochujang Soy

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