Easiest Way to Prepare Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, braised aburaage 'kinchaku' pouches stuffed with eggs. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs is something that I have loved my entire life. They are fine and they look wonderful.

Steps to Make Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs

To get started with this particular recipe, we must prepare a few components. You can cook braised aburaage 'kinchaku' pouches stuffed with eggs using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs:

1. Take 6 Eggs
2. Make ready 3 Aburaage
3. Make ready 100 ml Water
4. Make ready 1 piece Kombu
5. Take 50 ml Soy sauce
6. Prepare 50 ml Mirin
7. Get 2 tsp Sugar

Instructions

Steps to make Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs:

1. Make dashi soup stock. Pour in water and place a piece of konbu in a sauce pan. Put the pan over the heat and make konbu dashi soup stock.
2. Combine the soy sauce, mirin and sugar and add to the konbu dashi. Simmer a little and the soy sauce dashi is ready.
3. Pour boiling water over the aburaage to remove the excess oil. Cut them in half to make pouches to hold eggs. Place an egg into each aburaage pouches. Secure the pouch mouth with a toothpick. The egg kinchaku are ready.
4. Arrange the egg kinchaku in the sauce pan. Cook over a medium heat for 10 minutes. Use aluminum foill as an otoshi-buta drop lid to let the kinchaku absorb the sauce.
5. Turn over the kinchaku and increase the heat to high. Swirl your sauce pan to allow the kinchaku to absorb the dashi evenly. Transfer onto a serving dish.

As simple as that Recipe of Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs

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