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Aburaage "kinchaku" Pouches Stuffed With Boiled Eggs Recipe

Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs Recipe
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Serving : 2
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Prepare the ingredients before making Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs in your home. Then, follow these steps below to serve Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs for your family or friends.

Ingredients: Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs

  • 1 Aburaage
  • 2 Eggs
  • 400 ml Water
  • 4 tbsp Soy sauce
  • 2 tbsp Mirin
  • 2 tbsp Sake
  • 1 tbsp Sugar
  • 1 tsp Dashi stock granules

How to Make Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs in your home by yourself.

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