Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare 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 popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Abura-age and Egg Simmered Pouches (Kinchaku) is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook abura-age and egg simmered pouches (kinchaku) using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):
- Prepare 2 slice Abura-age
- Take 4 Eggs
- Prepare 200 ml ☆Water
- Prepare 1 tsp ☆Dashi stock granules
- Make ready 2 1/2 tbsp ☆Soy sauce
- Get 1 tbsp ☆Mirin
- Get 1 tbsp ☆Sake
- Make ready 2 tbsp ☆Sugar
Steps 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 with this special food abura-age and egg simmered pouches (kinchaku) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!