Boiled egg bag

 

<Ingredients (4 servings)>

- Fried tofu... 2 pieces

- Eggs... 4 pieces

- Shiso leaves... 4 pieces

★ Broth below

- Water... 200cc

- Mirin... 1 1/2 tablespoons

- Sake... 1 tablespoon

- Soy sauce... 1 tablespoon

- Dashi stock granules... 1/2 teaspoon

* You will need toothpicks or picks for each piece (if you don't have them, you can use pasta noodles to hold them in place)

<How to make>

1. Place the fried tofu between kitchen paper and press to remove excess oil.

2. Cut the long side in half and open it into a bag.

3. Place the shiso leaves inside the pocket of the fried tofu and gently place the egg inside (it is less likely to fail if you crack the egg into a bowl or something before transferring it to the bag).

4. Close the opening of the bag with a toothpick (if you don't have a toothpick, you can use pasta noodles cut to the appropriate length).

5. Put the ingredients marked with ★ in a small pot and heat it.

6. Once 5 has boiled, place the fried tofu with the closed side facing up in the pot and simmer over low-medium heat for 5 minutes.

7. Turn it over, turn off the heat, and leave it as it is until it cools down.

<Tips>

The reason for leaving it as it is after turning off the heat is to allow the flavors to soak into the fried tofu more easily and to prevent the egg yolk from becoming too hard.

After placing the egg in the fried tofu pocket, gently close the opening to prevent the egg from spilling out and cook.