Hey everyone, I hope you are having an incredible day today. Today, we’re going to make 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 little bit tasty. This is gonna smell and look delicious.

Aburaage Kinchaku Pouches Stuffed with Boiled Eggs is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Aburaage Kinchaku Pouches Stuffed with Boiled Eggs is something that I have loved my entire life. They’re nice and they look wonderful.

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

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

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

Instructions 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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