A recipe for irresistibly soft and fluffy Tamago Kinchaku with a unique texture. By placing two eggs inside one piece of fried tofu pouch and simmering in dashi, these pouches are perfect as a side dish or snack. Master Kou Kentei's 'two birds with one stone' technique makes creating this exquisite egg dish incredibly easy.
Ingredients
Main Ingredients (2-4 servings)
- Eggs 4
- Fluffy Fried Tofu Pouches 2
Seasonings
- Japanese Mustard (to taste)
- [A] Water 200ml
- [A] Sugar 2 tsp
- [A] Soy Sauce 2 to 2.5 tbsp
- [A] Mirin (Sweet Rice Wine) 2 to 2.5 tbsp
- [A] Dried Bonito Flakes (small pack) 1 bag (5g)
Steps
- Use fluffy type fried tofu pouches.
- Gently make a cut at the edge of the fried tofu pouch and open it up to form a pocket.
- Crack 4 eggs into a bowl.
- Carefully place 2 eggs into one of the opened fried tofu pouches.
- Secure the opening of the fried tofu pouch filled with eggs using a whip stitch in about 3 places. Do the same for the other fried tofu pouch with 2 eggs, securing the opening with a whip stitch.
- Pour 200ml of water into a pot and heat it up.
- Add 2 tsp sugar, 2 to 2.5 tbsp Mirin (Sweet Rice Wine), 2 to 2.5 tbsp Soy Sauce, and 1 bag (5g) of dried bonito flakes to make the simmering liquid. (This is the key technique!) If using mentsuyu, make it with 4 tbsp Mentsuyu (2x concentrate), 200ml water, and 2 tsp sugar.
- Once the simmering liquid boils, arrange the two fried tofu pouches filled with eggs and sewn shut, into the pot.
- Baste the surface with the simmering liquid to prevent drying, cover, and let simmer.
- Once they look plump, flip them over and continue to simmer with the lid on.
- Simmer until the eggs are firm and stable, then remove from the pot.
- Cut the simmered Tamago Kinchaku.
- If you used toothpicks to secure them, twist and remove them.
- Plate and pour the remaining simmering liquid over them.
- Serve with Japanese Mustard (to taste) on the side, if desired. Enjoy!
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