Egg Pockets with Frozen Egg Hack – Seasoning Soaks Into Fried Tofu

Translated by AI

Perfect for bento boxes and dinner! ✨ A must-see for those who want an easy dish or want to learn egg freezing techniques! Introducing【Tamago Kinchaku】where the umami and texture are packed in by simply freezing whole raw eggs! 【Ingredients】 ・Abura-age (fried tofu): 2 pieces (cut in half) ・Eggs: 4 ・Frozen spinach: to taste ・Soy sauce, mirin, sake, sugar: 1.5 tbsp each ・Japanese dashi stock powder: 1/2 tsp ・Water: 150 ml 【How to Make】 1️⃣ Place eggs in their carton directly in the freezer and freeze for a full day 2️⃣ Soak the frozen eggs in water and the shells peel off easily! 3️⃣ Fill the halved abura-age (opened in the middle) with frozen spinach and frozen eggs 4️⃣ Close the opening like sewing with toothpicks - frozen stock is ready! 【When eating】 Simply place the frozen kinchaku in a small pot, add seasoning and water, cover with a drop lid, and simmer over medium-low heat for 5-6 minutes after boiling 〇 You'll easily end up with delicious tamago kinchaku where the broth soaks in! Try making it ahead - it's a lifesaver for busy weeknight dinners and bento boxes! ________________________ ✍️ Tips to avoid failure ⭕️ Make sure to freeze the raw eggs in the freezer for a full day ⭕️ By soaking in water, the shells peel off smoothly without effort ⭕️ By using a drop lid while simmering, the flavor soaks in thoroughly throughout! Be sure to【save】this so you can refer back to it later! If you want to try making this, let me know by leaving a「❤️」stamp in the comments 〇 #たまご巾着 #冷凍ストック #給食の先生 #卵レシピ #油揚げレシピ #作り置きおかず #時短レシピ #YouTubeShorts #shorts