Korean-Style Simmered Egg Pouch

• 2 Eggs (small size)
• 2 slice Aburaage
• 200 ml *Water
• 1 tsp *Dashi stock granules
• 1 tbsp *Sake
• 1 tbsp *Mirin
• 1 tbsp *Sugar
• 1 tbsp *Soy sauce
• 1 tsp *Oyster sauce
• 1 tsp *Gochujang

1. Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick.
2. Cut off the ends like this.
3. (If they're large, then cut them in half.)
4. Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick.
5. Put all the * ingredients into a small pot.
6. When it begins to boil, add Step 3.
7. Cover directly on the surface with aluminum foil or a lid that's just a little smaller than the pot (such as an otoshibuta) and simmer for about 10 minutes on medium heat.
8. If you want the eggs to be half-done, then boil for half the time and then let it rest.
9. It's ready!
10. I tried simmering it together with chicken!

eggs, aburaage, water, granules, mirin, sugar, oyster sauce, gochujang

Taken from cookpad.com/us/recipes/151836-korean-style-simmered-egg-pouch (may not work)