Oden-style Abura-age Pouches Stuffed with Egg

Just add an egg into an abura-age (fried tofu) pouch and simmer! Enjoy the exquisite combination of savory-sweet dashi and egg yolk.

Oden-style Abura-age Pouches Stuffed with Egg
Photographed by Seiichi Suzuki

Recipe by
Miyuki Kato







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 over one of the abura-age a couple of times. Cut across in half and open to make 2 pouches. Repeat the process for the other abura-age. Pour boiling water in the 4 pouches to remove excess oil. Remove the shiitake stems and quarter the caps. Cut the chikuwa diagonally into 4 equal pieces. Tie 3 scallions into a knot to make them easier to eat. Make 2 knots.


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


Combine the [broth] 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 pouches and scallions. Simmer for 3-4 minutes at medium heat.