Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how 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 tasty. This is gonna smell and look delicious.
Abura-age and Egg Simmered Pouches (Kinchaku) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Abura-age and Egg Simmered Pouches (Kinchaku) is something which I have loved my whole life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):
- Prepare 2 slice Abura-age
- Make ready 4 Eggs
- Get 200 ml ☆Water
- Take 1 tsp ☆Dashi stock granules
- Prepare 2 1/2 tbsp ☆Soy sauce
- Take 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.
So that is going to wrap this up for this special food abura-age and egg simmered pouches (kinchaku) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
