Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, aburaage kinchaku pouches stuffed with boiled eggs. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Aburaage Kinchaku Pouches Stuffed with Boiled Eggs is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Aburaage Kinchaku Pouches Stuffed with Boiled Eggs is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have aburaage kinchaku pouches stuffed with boiled eggs using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Aburaage Kinchaku Pouches Stuffed with Boiled Eggs:

1. Make ready 1 Aburaage
2. Take 2 Eggs
3. Prepare 400 ml Water
4. Prepare 4 tbsp Soy sauce
5. Take 2 tbsp Mirin
6. Prepare 2 tbsp Sake
7. Prepare 1 tbsp Sugar
8. Make ready 1 tsp Dashi stock granules

Steps to make Aburaage Kinchaku Pouches Stuffed with Boiled Eggs:

1. Cut the aburaage in half horizontally, then pour boiling water over it to drain excess oil.
2. Combine the water, soy sauce, mirin, sake, sugar, and dashi stock granules in a pot, and stir over medium heat.
3. Open up the aburaage pouches, snuggle in the peeled boiled egg inside, then secure the ends with a toothpick.
4. Place the aburaage kinchaku pouches into the sauce, and simmer for about 10 minutes. Flip over from time to time.
5. Once it has finished simmering, remove the toothpick, cut the kinchaku in half, and serve.
6. Ready to serve and ENJOY!

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