‘Abura-age’ is thinly sliced & deep-fried Tofu. It is used to make ‘Inari-zushi’ wraps and many other dishes in Japan. My mother often cooked this delicious ‘Egg in Abura-age’ for my bento lunch. If you like ‘Inari-zushi’, you will fall in love with this dish.
6 to 8 pieces
3 to 4 Abura-age (Thin Fried Tofu)
6 to 8 Eggs *smaller size would be easier to handle
1 cup Dashi Stock *1 cup Water and 1 teaspoon Dashi Powder
2 tablespoons Soy sauce
2 tablespoons Sugar
2 tablespoon Mirin
- 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.
- 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.
- Place all the ingredients of the sauce in a large saucepan or pot, and bring to the boil over medium heat.
- 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.
- Simmer the remaining sauce until slightly thickens, then pour over the cooked Abura-age bags.
- *Note: Cooking time depends on your preference. If you want the Eggs cooked softer or harder, alter the cooking time.