Aburaage Kinchaku Pouches Stuffed with Boiled Eggs

• 1 Aburaage
• 2 Eggs
• 400 ml Water
• 4 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 1 tsp Dashi stock granules

1. Cut the aburaage in half horizontally, then pour boiling water over it to drain excess oil.
2. Combine the water, soy sauce, mirin, sake, sugar, and dashi stock granules in a pot, and stir over medium heat.
3. Open up the aburaage pouches, snuggle in the peeled boiled egg inside, then secure the ends with a toothpick.
4. Place the aburaage "kinchaku" pouches into the sauce, and simmer for about 10 minutes.
5. Flip over from time to time.
6. Once it has finished simmering, remove the toothpick, cut the kinchaku in half, and serve.

aburaage, eggs, water, soy sauce, mirin, sake, sugar, granules

Taken from cookpad.com/us/recipes/151859-aburaage-kinchaku-pouches-stuffed-with-boiled-eggs (may not work)