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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, abura-age and egg simmered pouches (kinchaku). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to make inari sushi, or add it to miso soup and hot pot. Aburaage can be used in different ways - you can slice it up and add it to soups, simmered dishes, or steamed rice, or use it.

Abura-age and Egg Simmered Pouches (Kinchaku) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Abura-age and Egg Simmered Pouches (Kinchaku) is something which I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Abura-age and Egg Simmered Pouches (Kinchaku):
  1. Get 2 slice Abura-age
  2. Prepare 4 Eggs
  3. Get 200 ml ☆Water
  4. Make ready 1 tsp ☆Dashi stock granules
  5. Get 2 1/2 tbsp ☆Soy sauce
  6. Prepare 1 tbsp ☆Mirin
  7. Get 1 tbsp ☆Sake
  8. Prepare 2 tbsp ☆Sugar

It was traditionally used when wearing a kimono or yukata (summer kimono), and was It can be moulded into different shapes, and is used both in desserts and savoury recipes. Another common kinchaku filling is raw egg - just make. Abura Age is a traditional Japanese food that is made from tofu, which has been deep fried in two stages at two different temperatures. It often appears in miso soup, is the main ingredient for making inarizushi and is also the featured ingredient that gives kitsune udon (fox udon) its name.

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.

Did you scroll all this way to get facts about kinchaku pouch? Well you're in luck, because here they come. Serve the mochi kinchaku with a little of the broth and boiled vegetables. Collection by House of the Broken Dragon. Completed bag - grasses (nowaki) side.

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