Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, abura-age and egg simmered pouches (kinchaku). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Abura-age and Egg Simmered Pouches (Kinchaku) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Abura-age and Egg Simmered Pouches (Kinchaku) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook abura-age and egg simmered pouches (kinchaku) using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):

1. Prepare 2 slice Abura-age
2. Take 4 Eggs
3. Get 200 ml ☆Water
4. Get 1 tsp ☆Dashi stock granules
5. Get 2 1/2 tbsp ☆Soy sauce
6. Get 1 tbsp ☆Mirin
7. Prepare 1 tbsp ☆Sake
8. Prepare 2 tbsp ☆Sugar

Instructions to make Abura-age and Egg Simmered Pouches (Kinchaku):

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

So that is going to wrap this up with this exceptional food abura-age and egg simmered pouches (kinchaku) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!