Egg-stuffed Abura-age Pouches

Abura-age pouches with an "egg-cellent" surprise! Simmer together with chikuwa and vegetables for a delicious oden-style dish that doesn't take much time at all to prepare.

Egg-stuffed Abura-age Pouches
Photographed by Seiichi Suzuki

Recipe by
Miyuki Kato



Beans & Tofu




Calorie count is per serving.

Ingredients (Serves 2)

  • 4 eggs
  • 2 abura-age
  • 2 fresh shiitake mushrooms
  • 1 chikuwa
  • 6 scallions
  • [Broth]

    • 400 ml dashi
    • 2 tbsp mirin
    • 1 1/2 tbsp sugar
    • 2 tsp soy sauce
    • 2/3-1 tsp salt



Roll a cooking chopstick back and forth over the abura-age to make them easier to open. Cut across in half and open up to make pouches. Pour boiling water over to remove excess oil. Remove the shiitake stems and quarter the caps. Cut the chikuwa diagonally into 4 equal pieces. Divide the scallions into two sets of 3 and tie them into knots.


Stand one of the pouches up in a small bowl, with the mouth open. Break an egg into a separate bowl and gently slide the egg into the pouch. Fasten the mouth with a toothpick. Repeat the process for the other pouches.


Combine the [Broth] ingredients in a pot and place over medium heat. When it comes to a boil, add the shiitake and chikuwa, and simmer for 2-3 minutes.


Add the egg pouches and scallions. Simmer for 3-4 minutes at medium heat.