Abura-age and Egg Simmered Pouches (Kinchaku)

1. 1

   Pour boiling water over the abura-age to remove the excess oil.

2. 2

   Then cut in half and slice the thickness in half, too.

3. 3

   Break the egg in a small container then pour it into the abura-age pouch and secure with a toothpick.

4. 4

   Combine all of the ingredients in a small pan and bring to a boil.

5. 5

   Place the pouches in the pan and simmer over low heat for 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.