Aburaage and egg make for a delicious combination! Tamago Kinchaku is the perfect food when you want to use leftover Aburaage!
Do you have leftover Aburaage that you aren’t sure how to use? Aburaage is extremely useful so you can cook a lot of food with it 🙂
What is Aburaage
Aburaage is made by cutting tofu into thin pieces, draining the moisture, and then frying in oil. It is also called ‘
usuage(薄揚げ)' or 'age(
揚げ)’. A years ago, the oil used for this Aburaage was easily oxidized, so it required preparation by pouring hot water to remove the oil, but these days, high-quality oil is used, so many recipes use it as is. However, if you want to make it lighter or to let the flavor soak in better, it is recommended to remove the oil.
What is Tamago Kinchaku
Tamago Kinchaku is adding an egg into Aburaage and soak into soy sauce based sauce and cook until the egg is cooked. This is often seen in Oden, type of nabemono (Japanese one-pot dishes), and is a great side dish!
Ingredients for Tamago Kinchaku
Similar Recipes to Tamago Kinchaku on Oishi Book
- 4 toothpick
- Let's do Aburanuki (油抜き)*1 first! In a bowl add Aburaage and warm water. Use chopsticks to remove oil of Aburanuki while stirring in the hot water.
- Cut the Aburaage in half so it is is square in shape.
- Open the Aburaage and break an egg into the opening. Use a toothpick to close it as well as possible. Do the same for the other half.
- In a pot, add the Aburaage that you just made, water, dashi powder, sugar, sake, mirin, and soy sauce. Turn the heat to medium and bring it to a boil.
- Boil for 8 minutes. Please watch in order not to burn. Move it occasionally while cooking so the eggs will cook evenly.
- After 8 minutes, turn the heat off and move them to a plate! It is an amazing side dish!