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Stewed Aburaage Parcels

This dish uses small sheets of aburaage called koage.

Ingredients (serves 4)

4 sheets of koage

4 eggs

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.

Nutritional value

(Per serving)

• 145 kcal

• 9.5g protein

• 9.9g fat

• 0.8g dietary fiber

• 1.6g salt

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