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–+ servings
Egg and aburaage recipe

Tamago Kinchaku

Yuka
Aburaage and egg make for a delicious combination! Tamago Kinchaku is the perfect food when you want to use leftover Aburaage!
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Course Appetizer, Side Dish
Cuisine Japanese
Servings 2 people

Equipment

  • 4 toothpick

Ingredients
  

  • 1 Aburaage
  • 2 large egg(s) 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. 
Keyword Aburaage, egg
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