Abura-age and Egg Simmered Pouches (Kinchaku)

Abura-age and Egg Simmered Pouches (Kinchaku)

This is a side dish my mother used to often make back in the day. Th sweet and salty flavors of the simmering sauce make it delicious. Leftovers are great the next day as bento fillers.

Ingredients: 4 servings

2 slices
200 ml
☆Dashi stock granules
1 teaspoon
☆Soy sauce
2 1/2 tablespoons
1 tablespoon
1 tablespoon
2 tablespoons


1. Pour boiling water over the abura-age to remove the excess oil. Then cut in half and slice the thickness in half, too.
2. Break the egg in a small container then pour it into the abura-age pouch and secure with a toothpick.
3. 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.