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

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Super Quick Homemade Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs using 8 ingredients and 5 steps. Here is how you can achieve it.

I often have leftover aburaage, so I wanted to make a dish with it. Recipe by Kuchi

Ingredients and spices that need to be Get to make Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs:

1. 1 Aburaage
2. 2 Eggs
3. 400 ml Water
4. 4 tbsp Soy sauce
5. 2 tbsp Mirin
6. 2 tbsp Sake
7. 1 tbsp Sugar
8. 1 tsp Dashi stock granules

Steps to make to make Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs

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

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