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Korean-Style Simmered Egg Pouch

Korean-Style Simmered Egg Pouch

This is a simmered egg pouch!
It's a twist on an old favorite!
Great for bento!

Ingredients

Eggs (small size)
2
Aburaage
2 slices
*Water
200 ml
*Dashi stock granules
1 teaspoon
*Sake
1 tablespoon
*Mirin
1 tablespoon
*Sugar
1 tablespoon
*Soy sauce
1 tablespoon
*Oyster sauce
1 teaspoon
*Gochujang
1 teaspoon

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!

Story Behind this Recipe

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