Great recipe for Abura-age and Egg
Simmered Pouches (Kinchaku). This
is a side dish my mother used to
make for me when I was little.
Since I didn't like plain rice, my
mom used to add egg yolk and broth,
calling it "egg rice". I would eat
it all. I thought of this lovely
memory while I made this dish.
Great recipe for Abura-age and Egg
Simmered Pouches (Kinchaku). This
is a side dish my mother used to
make for me when I was little.
Since I didn't like plain rice, my
mom used to add egg yolk and broth,
calling it "egg rice". I would eat
it all. I thought of this lovely
memory while I made this dish. For
a deeply seasoned abura-age, simmer
over low heat for 15 minutes.
