Pour boiling water over the abura-age to remove the excess oil. Then cut in half and slice the thickness in half, too.
Break the egg in a small container then pour it into the abura-age pouch and secure with a toothpick.
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.
Story Behind this Recipe
This is a side dish my mother used to make for me when I was little. Since I didn't like plain rice, my mom used to add egg yolk and broth, calling it "egg rice". I would eat it all. I thought of this lovely memory while I made this dish.
For a deeply seasoned abura-age, simmer over low heat for 15 minutes.