Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, aburaage "kinchaku" pouches stuffed with boiled eggs. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mochi Kinchaku, or stuffed tofu pouch, is my favourite ingreident in Oden, a classic Japanese snack. Oden is a Japanese one-pot dish consisting of several ingredients such as tofu, boiled eggs, radish, or fishcakes, in a light, soy sauce-flavored broth. Kinchaku is the word for a cloth pouch used to carry small items.
Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook aburaage "kinchaku" pouches stuffed with boiled eggs using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs:
- Take 1 Aburaage
- Get 2 Eggs
- Take 400 ml Water
- Make ready 4 tbsp Soy sauce
- Make ready 2 tbsp Mirin
- Take 2 tbsp Sake
- Make ready 1 tbsp Sugar
- Make ready 1 tsp Dashi stock granules
Collection by House of the Broken Dragon. Bags Japanese Kimono Fashion How To Look Better Kimono Japanese Cotton Black Zipper Stuff To Buy. We use Abura-age (pre-fried Tofu) and stuff with Mochi inside. Mochi absorb all the Dashi flavor, very yummy, hope you like… It's one of my favorite dish- Mochi-Kinchaku 🙂.
Instructions to make Aburaage "Kinchaku" Pouches Stuffed with Boiled Eggs:
- Cut the aburaage in half horizontally, then pour boiling water over it to drain excess oil.
- Combine the water, soy sauce, mirin, sake, sugar, and dashi stock granules in a pot, and stir over medium heat.
- Open up the aburaage pouches, snuggle in the peeled boiled egg inside, then secure the ends with a toothpick.
- Place the aburaage "kinchaku" pouches into the sauce, and simmer for about 10 minutes. Flip over from time to time.
- Once it has finished simmering, remove the toothpick, cut the kinchaku in half, and serve.
If you're Mochi lover, it's the dish for you ❤ It's good for your branch, Lunch, and your Dinner. Tamago, hard-boiled egg, is another classic protein ingredient in oden. The kinchaku is aburaage (fried tofu) cut in half and then you put the mochi in the open pocket. Mochi will melt in the soup if cooked for a long time and that is why it is stuffed put in the kinchaku. A cloth drawstring bag, sometimes with a wicker bottom, worn with and often matching a kimono or yukata.
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