Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs
Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, braised aburaage 'kinchaku' pouches stuffed with eggs. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have braised aburaage 'kinchaku' pouches stuffed with eggs using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs:
  1. Make ready 6 Eggs
  2. Make ready 3 Aburaage
  3. Get 100 ml Water
  4. Make ready 1 piece Kombu
  5. Make ready 50 ml Soy sauce
  6. Get 50 ml Mirin
  7. Get 2 tsp Sugar
Instructions to make Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs:
  1. 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.
  2. Combine the soy sauce, mirin and sugar and add to the konbu dashi. Simmer a little and the soy sauce dashi is ready.
  3. 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.
  4. 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.
  5. 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.

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