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

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, abura-age and egg simmered pouches (kinchaku). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Abura-age and Egg Simmered Pouches (Kinchaku) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Abura-age and Egg Simmered Pouches (Kinchaku) is something that I have loved my whole life. They are nice and they look fantastic.

Guide to Prepare Abura-age and Egg Simmered Pouches (Kinchaku)

To begin with this particular recipe, we have to first prepare a few ingredients. You can have abura-age and egg simmered pouches (kinchaku) using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):

1. Take 2 slice Abura-age
2. Take 4 Eggs
3. Prepare 200 ml ☆Water
4. Prepare 1 tsp ☆Dashi stock granules
5. Take 2 1/2 tbsp ☆Soy sauce
6. Get 1 tbsp ☆Mirin
7. Take 1 tbsp ☆Sake
8. Make ready 2 tbsp ☆Sugar

Instructions

Steps to make Abura-age and Egg Simmered Pouches (Kinchaku):

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.

As simple as that Recipe of Abura-age and Egg Simmered Pouches (Kinchaku)

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