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Whether you are a college student simply beginning your own cooking experiments or an experienced chef with several supper events under your belt, there is always something new to learn about cooking. We hope these Korean-Style Simmered Egg Pouch recipe and tips can help you in your kitchen tonight, and get used to fabulous home-cooked dishes.

You need to prepare Eggs (small size).
You need to prepare Aburaage.
Provide ＊Water.
Prepare ＊Dashi stock granules.
Prepare ＊Sake.
Use ＊Mirin.
Prepare ＊Sugar.
Provide ＊Soy sauce.
You need to prepare ＊Oyster sauce.
Provide ＊Gochujang.

Short Tips:

- Cooking a large meal for buddies or family members needs a lot of prep work in advance. Constantly have all components before starting to prepare. Prepare whatever the day prior, consisting of the right utensils and other cooking tools. This will assist you in keeping one's cool and also doing your best.

Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick..
Cut off the ends like this. (If they're large, then cut them in half.).
Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick..
Put all the ＊ ingredients into a small pot. When it begins to boil, add Step 3..
Cover directly on the surface with aluminum foil or a lid that's just a little smaller than the pot (such as an otoshibuta) and simmer for about 10 minutes on medium heat. If you want the eggs to be half-done, then boil for half the time and then let it rest..
It's ready!.
I tried simmering it together with chicken!.

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