Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, abura-age and egg simmered pouches (kinchaku). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Abura-age and Egg Simmered Pouches (Kinchaku) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Abura-age and Egg Simmered Pouches (Kinchaku) is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook abura-age and egg simmered pouches (kinchaku) using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):
- Take 2 slice Abura-age
- Take 4 Eggs
- Get 200 ml ☆Water
- Prepare 1 tsp ☆Dashi stock granules
- Prepare 2 1/2 tbsp ☆Soy sauce
- Prepare 1 tbsp ☆Mirin
- Prepare 1 tbsp ☆Sake
- Make ready 2 tbsp ☆Sugar
Instructions 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.
- Ready to serve and ENJOY!
So that is going to wrap this up for this exceptional food abura-age and egg simmered pouches (kinchaku) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!