Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, abura-age and egg simmered pouches (kinchaku). One of my favorites food recipes. For mine, I am going to make it a little 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 meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Abura-age and Egg Simmered Pouches (Kinchaku) is something that I’ve loved my whole life.
To get started 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 that.
Ingredients
The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):
- Get 2 slice Abura-age
- Get 4 Eggs
- Take 200 ml ☆Water
- Make ready 1 tsp ☆Dashi stock granules
- Prepare 2 1/2 tbsp ☆Soy sauce
- Get 1 tbsp ☆Mirin
- Make ready 1 tbsp ☆Sake
- Prepare 2 tbsp ☆Sugar
Instructions
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.
So that’s going to wrap this up with this special food abura-age and egg simmered pouches (kinchaku) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
