Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, abura-age and egg simmered pouches (kinchaku). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Abura-age and Egg Simmered Pouches (Kinchaku) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Abura-age and Egg Simmered Pouches (Kinchaku) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have abura-age and egg simmered pouches (kinchaku) using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):
- Take 2 slice Abura-age
- Get 4 Eggs
- Get 200 ml ☆Water
- Prepare 1 tsp ☆Dashi stock granules
- Take 2 1/2 tbsp ☆Soy sauce
- Take 1 tbsp ☆Mirin
- Prepare 1 tbsp ☆Sake
- Prepare 2 tbsp ☆Sugar
Steps to make Abura-age and Egg Simmered Pouches (Kinchaku):
- 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.
So that’s going to wrap this up for this special food abura-age and egg simmered pouches (kinchaku) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
