Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs

Name: Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs
Yield: 2 servings
Cuisine: American
Ingredients: 1 Aburaage; 2 Eggs; 400 ml Water; 4 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Sugar; 1 tsp Dashi stock granules

cookpad.japan @cookpad_jp

I often have leftover aburaage, so I wanted to make a dish with it.

Recipe by Kuchi

I often have leftover aburaage, so I wanted to make a dish with it.

Recipe by Kuchi

cookpad.japan @cookpad_jp

I often have leftover aburaage, so I wanted to make a dish with it.

Recipe by Kuchi

I often have leftover aburaage, so I wanted to make a dish with it.

Recipe by Kuchi

Saved

Ingredients

2 servings

1Aburaage
2Eggs
400 mlWater
4 tbspSoy sauce
2 tbspMirin
2 tbspSake
1 tbspSugar
1 tspDashi stock granules

Saved

Steps

1

Cut the aburaage in half horizontally, then pour boiling water over it to drain excess oil.
2

Combine the water, soy sauce, mirin, sake, sugar, and dashi stock granules in a pot, and stir over medium heat.
3

Open up the aburaage pouches, snuggle in the peeled boiled egg inside, then secure the ends with a toothpick.
4

Place the aburaage "kinchaku" pouches into the sauce, and simmer for about 10 minutes. Flip over from time to time.
5

Once it has finished simmering, remove the toothpick, cut the kinchaku in half, and serve.