This dish uses small sheets of aburaage called koage.
Ingredients (serves 4)
4 sheets of koage
200g green beans
2 cups dashi stock
2 tbsp shoyu
2 tbsp sugar
1 tbsp sake
1. Dip the koage in hot water for an instant to remove some oil, and then squeeze out the excess water. Slice a sliver off one end to make pouches.
2. Cut the green beans in half.
3. Crack the eggs one by one into a small bowl, and pour each one directly into a koage pouch. Seal the edges by piercing them with 5cm lengths of spaghetti.
4. Add the dashi stock and other seasonings to a pot and bring to the boil. Once boiling, drop in the aburaage pouches, cover, and simmer over a low flame for 10 minutes. Add the green beans and cook for another 5 minutes. Finally, stop the flame and let sit for another 10 minutes to let the flavors soak in well before serving.