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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 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
Method
- Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick.
- Cut off the ends like this.
- (If they're large, then cut them in half.)
- Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick.
- Put all the * ingredients into a small pot.
- When it begins to boil, add Step 3.
- 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.
- If you want the eggs to be half-done, then boil for half the time and then let it rest.
- It's ready!
- I tried simmering it together with chicken!
