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Egg in Abura-age (Thin Fried Tofu)
Egg in Abura-age (Thin Fried Tofu)

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We hope you got insight from reading it, now let’s go back to egg in abura-age (thin fried tofu) recipe. To make egg in abura-age (thin fried tofu) you need 7 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Egg in Abura-age (Thin Fried Tofu):
  1. Provide Abura-age (Thin Fried Tofu)
  2. Take Eggs *smaller size would be easier to handle
  3. Take <Sauce>
  4. You need Soy sauce
  5. Take Dashi Stock *1 cup Water and 1/2 teaspoon Dashi Powder
  6. Provide Mirin
  7. Prepare Sugar
Instructions to make Egg in Abura-age (Thin Fried Tofu):
  1. Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. - *Note: This process is optional, but the heat softens Abura-age and next process will be easier. If you don’t have the microwave, soak in hot water is alternative option. Dry with paper towel.
  2. Cut each Abura-age in half, carefully open and make bags. Crack an Egg, place it in a bag and secure with a toothpick. Repeat with remaining Abura-age and Eggs.
  3. Place all the ingredients of the sauce in a large saucepan or pot, and bring to the boil over medium heat.
  4. Once the sauce starts boiling, gently place the Abura-age bags in the sauce, cook for 5 minutes. Turn them over, and cook for further 5 minutes. Then remove from the sauce. If you leave them in the hot saucepan, the eggs will be cooked more.
  5. Simmer the remaining sauce until slightly thickens, then pour over the cooked Abura-age bags.
  6. *Note: Cooking time depends on your preference. If you want the Eggs cooked softer or harder, alter the cooking time.

Easy Chinese egg tofu pan-fried with pork. Use a sharp, thin-bladed knife to cut it and, if you are pan-frying it, use a metal. Tofu and tofu products such as yuba (dried tofu skin) and aburaage (thin fried tofu) are also very popular ingredients. Dashi Broth for Japanese Style Scrambled Egg. The dashi broth is a typical mixture of dashi stock, soy sauce, mirin and sake.

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