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Abura-age And Egg Simmered Pouches (kinchaku) Recipe

Abura-age and Egg Simmered Pouches (Kinchaku) Recipe
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Serving : 4
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Prepare the ingredients before making Abura-age and Egg Simmered Pouches (Kinchaku) in your home. Then, follow these steps below to serve Abura-age and Egg Simmered Pouches (Kinchaku) for your family or friends.

Ingredients: Abura-age and Egg Simmered Pouches (Kinchaku)

  • 2 slice Abura-age
  • 4 Eggs
  • 200 ml ☆Water
  • 1 tsp ☆Dashi stock granules
  • 2 1/2 tbsp ☆Soy sauce
  • 1 tbsp ☆Mirin
  • 1 tbsp ☆Sake
  • 2 tbsp ☆Sugar

How to Make Abura-age and Egg Simmered Pouches (Kinchaku)

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Abura-age and Egg Simmered Pouches (Kinchaku) in your home by yourself.

    Step 1
  • Pour boiling water over the abura-age to remove the excess oil. Then cut in half and slice the thickness in half, too.
  • Step 2
  • Break the egg in a small container then pour it into the abura-age pouch and secure with a toothpick.
  • Step 3
  • 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.
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