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Simmered dish (sweet and spicy egg pouches and komatsuna) | Easy recipes for cooking expert Yukari at home / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

egg : Four
油揚げ : 2枚
小松菜 : 1株
(A) Water : 200ml
(A) Soy sauce : 大さじ1と1/2
(A) Mirin : 大さじ1と1/2
(A) Cooking sake : 大さじ1と1/2
(A) Sugar : 大さじ1/2
(A) Japanese-style granulated soup stock : 小さじ1/2

Time required

20minutes

Procedure

1) Prepare the ingredients 01:45
Wash the komatsuna and wipe off the water.
Cut off the base and cut into 3cm pieces, then separate the stems and leaves.
Place the fried tofu between kitchen paper to lightly absorb the oil.
Cut it in half and roll chopsticks over the top to open it.
2) 卵巾着を作る 03:20
Place the fried tofu into a cup with the mouth open and crack an egg into it.
Close the opening and secure it with a toothpick.
3) 煮る 04:50
Add (A) to a small saucepan and place over medium heat, stirring occasionally.
Once boiling, turn off the heat, add 2 and place over medium heat.
Once boiling, reduce heat to low and pour the broth over the top.
Add the komatsuna stems, cover with a lid, and simmer for 3 minutes.
Add the komatsuna leaves, cover with a lid, and simmer for 3 to 4 minutes.
Turn off the heat and cook for 3 minutes using residual heat and it's done.

Point

・The video uses medium-sized eggs that have been left at room temperature for 5 minutes.
・Use small eggs so that they can fit into the fried tofu.
・Use thick fried tofu.
- Rolling chopsticks over the fried tofu will make it easier to open.
・If you are worried about egg shells getting in, it is a good idea to crack them into a separate container first before putting the egg shells in.
-You can use pasta instead of toothpicks.
Aluminum foil may be used instead of a drop lid.
- Depending on the size of the pot, if the egg pouches are not submerged in the broth up to the top, turn them over halfway through cooking.
- You can adjust the cooking time to get the eggs to your desired firmness.