Tamago Kinchaku (卵巾着 : Aburaage and Egg)

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 🙂

Other recipes Using Aburaage

Here are some other recipes that use Aburaage! Use these recipes if you are wondering what to cook using leftover Aburaage!

• Kitsune Udon
• Kitsune don

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Tamago Kinchaku

Yuka

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Course Appetizer, Side Dish

Cuisine Japanese

Servings 2 people

Equipment

• 4 toothpick

Ingredients

  

1x2x3x

• ▢ 1 Aburaage
• ▢ 2 eggs Large eggs barely fit in the Aburaage bag so I recommend you use small or medium eggs for this if possible.
• ▢ 130 ml water
• ▢ 1 teaspoon sugar
• ▢ 1 Tablespoon sake HERE to buy
• ▢ 1 Tablespoon mirin HERE to buy
• ▢ 1 Tablespoon soy sauce HERE to buy
• ▢ 1 teaspoon dashi powder HERE to buy

Instructions

 

Preparation

• 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.

Let's cook!

• 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.

Let's eat!

• After 8 minutes, turn the heat off and move them to a plate! It is an amazing side dish!

Notes

*1 Aburanuki means removing oil. It is the step that is recommended to do for traditional Japanese cooking. Doing this, Aburaage gets more flavor. There are some ways to remove oil from Aburaage, but the easiest way is to add warm water and rinse oil out. 

Author Yuka

Keyword Aburaage, egg

Course Appetizer, Side Dish

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