Braised Aburaage 'Kinchaku' Pouches Stuffed with Eggs

1. 1

   Make dashi soup stock.

2. 2

   Pour in water and place a piece of konbu in a sauce pan.

3. 3

   Put the pan over the heat and make konbu dashi soup stock.

4. 4

   Combine the soy sauce, mirin and sugar and add to the konbu dashi.

5. 5

   Simmer a little and the soy sauce dashi is ready.

6. 6

   Pour boiling water over the aburaage to remove the excess oil.

7. 7

   Cut them in half to make pouches to hold eggs.

8. 8

   Place an egg into each aburaage pouches.

9. 9

   Secure the pouch mouth with a toothpick.

10. 10

    The egg kinchaku are ready.

11. 11

    Arrange the egg kinchaku in the sauce pan.

12. 12

    Cook over a medium heat for 10 minutes.

13. 13

    Use aluminum foill as an otoshi-buta drop lid to let the kinchaku absorb the sauce.

14. 14

    Turn over the kinchaku and increase the heat to high.

15. 15

    Swirl your sauce pan to allow the kinchaku to absorb the dashi evenly.

16. 16

    Transfer onto a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.