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Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs

Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs

An easy dish to prepare for when you need just one more.

Ingredients: 2 servings

Aburaage
1
Eggs
2
Water
400 ml
Soy sauce
4 tablespoons
Mirin
2 tablespoons
Sake
2 tablespoons
Sugar
1 tablespoon
Dashi stock granules
1 teaspoon

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.

Story Behind this Recipe

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