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Kinchaku-ni (Fried Tofu Pouches with Egg)
Serves 2 · About 30 min
Fried tofu made into pouches, with 1 egg in each, simmered in a sweet and salty broth. Cut one open and you find set egg inside.
① Make pouches from the fried tofu→② Add the eggs and pin closed→③ Simmer→④ Remove the toothpicks and serve
What to buy
Tofu & eggs
Seasonings & dry goods
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How to make it
1
Make pouches from the fried tofu
- Put the fried tofu between paper towels and press down from the top by hand to remove the oil on the surface
- Put the fried tofu on a cutting board, lay a cooking chopstick on it, and roll it back and forth with your hand (this loosens the inside so it opens easily)
- Cut in half on the cutting board (2 sheets make 4)
- Put your fingers in from the cut side and gently open it all the way to the bottom corners without tearing it, to make a pouch
How to tell it's doneAll 4 are pouches with no holes, open all the way to the bottom.
Be carefulThey tear easily when you open them. If one tears, use it with the side without a hole at the bottom.
2
Add the eggs and pin closed
- Crack the eggs one at a time into a small bowl (if any shell gets in, take it out)
- Put a pouch in a teacup or glass to hold the opening wide, and gently pour in the egg from the bowl
- Gather the opening of the pouch and pin it closed with a toothpick, weaving it through like a stitch
- Do the same with all 4
How to tell it's doneAll 4 are closed, and the egg does not leak when you lift them.
3
Simmer
- In a small pot (18–20 cm across), put 300 ml water, 1/2 tsp dashi granules, 1 tbsp sake, 1 tbsp sugar, 1 tbsp mirin and 1 1/2 tbsp soy sauce, and bring to a boil over medium heat
- Put in the pouches opening side up, leaning them against each other
- Cut foil into a circle a little smaller than the pot and put it on top (a drop lid). Simmer about 12 min on medium-low heat
- Partway through, 1–2 times, lift the foil and spoon the broth over the top
How to tell it's doneThe fried tofu is browned. Take 1 out and cut it in half: both the white and yolk are set, with no clear parts. If not set, simmer the rest 3 more min.
Be carefulIf it boils hard, the pouches tear and the egg comes out. Keep the heat so only small bubbles gently rise.
4
Remove the toothpicks and serve
- Turn off the heat and take the pouches out into a bowl
- Pull out all the toothpicks (count that you removed 4)
- Serve them whole, or cut in half on a cutting board, and pour the broth over
ReadyAll 4 toothpicks are out, and you can see set egg in the cut side.
Be carefulIf you serve them with toothpicks still in, they can stab someone's mouth while eating. Always take them out before serving.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The egg came out while simmeringThe pouch had a hole, or the toothpick was pinned too loosely. Next time, gather the opening and weave the toothpick through twice. Also use lower heat.
The egg is soft and runnyIt did not simmer long enough. Add 3 min at a time and cut one open to check.
The fried tofu would not open and toreYou did not roll the chopstick enough in step 1. Next time, roll it well before opening.
The flavor is weakLet it sit 5 min after turning off the heat so the broth soaks into the fried tofu. If it still tastes weak, add 1 tsp soy sauce and warm it up again.
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