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.
Combine the soy sauce, mirin and sugar and add to the konbu dashi. Simmer a little and the soy sauce dashi is ready.
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.
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.
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.
Story Behind this Recipe
This is a quick and handy side dish with eggs!
Variation: Add some ginger and red chilli to the sauce to taste. Add some hijiki or shirataki noodles along with the eggs into the aburaage.
Increasing the heat at the end is important to allow the kinchaku to absorb the sauce! By evaporating the excess moisture and swirling the sauce pan, the abraage absorbs the sauce even more.
This combination of seasonings is our family's ratio. Adjust the amounts of soy sauce and sugar to suit your own taste.