Abura-age and Egg Simmered Pouches (Kinchaku)

• 2 slice Abura-age
• 4 Eggs
• 200 ml Water
• 1 tsp Dashi stock granules
• 2 1/2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 2 tbsp Sugar

1. Pour boiling water over the abura-age to remove the excess oil.
2. Then cut in half and slice the thickness in half, too.
3. Break the egg in a small container then pour it into the abura-age pouch and secure with a toothpick.
4. Combine all of the ingredients in a small pan and bring to a boil.
5. Place the pouches in the pan and simmer over low heat for 10-15 minutes.

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

Taken from cookpad.com/us/recipes/148085-abura-age-and-egg-simmered-pouches-kinchaku (may not work)