A simple and budget-friendly recipe for egg pouches with a deliciously runny yolk that will whet your appetite. These are also perfect for bento boxes. Made with minimal ingredients, they are easy to prepare, so please give them a try.
Ingredients
Main Ingredients (2 servings)
- Eggs 4
- Fried Tofu Pouches (Aburaage) 2
- Komatsuna (Japanese Spinach) 1 bunch
Seasonings
- [A] Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Cooking Sake (Rice Wine) 1.5 tbsp
- [A] Sugar 0.5 tbsp
- [A] Dashi Powder 0.5 tsp
- [A] Water 200ml (approx. 0.8 cups)
Steps
- Rinse the komatsuna, pat dry, and trim the root ends.
- Cut the komatsuna into 3cm wide pieces, separating the stems and leaves.
- Lightly blot the excess oil from the fried tofu pouches with paper towels, then cut them in half.
- Carefully open the fried tofu pouches without tearing them.
- Place the opened fried tofu pouches vertically and crack an egg into each.
- Fold the top of the fried tofu pouch closed and secure with a toothpick.
- In a pot, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 1.5 tbsp, Cooking Sake (Rice Wine) 1.5 tbsp, Sugar 0.5 tbsp, Dashi Powder 0.5 tsp, and Water 200ml (approx. 0.8 cups). Bring to a simmer over medium heat.
- Bring the simmering liquid to a boil once.
- Once boiling, turn off the heat temporarily and gently place the egg pouches into the pot.
- Turn the heat back on to a simmer, then reduce to low heat.
- Add the komatsuna stems to the pot, cover with a drop lid (otoshibuta), and simmer for about 3 minutes.
- Remove the drop lid and add the komatsuna leaves.
- Place the drop lid back on and simmer for another 3 to 4 minutes.
- Turn off the heat and let it rest for about 3 minutes.
- Remove the drop lid and serve in a dish.
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