Photo: Fuki with Egg-Stuffed Tofu Pockets

Simmered in delicately sweet broth.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

200 g (7.1 oz.)

1 g (0.04 oz.)



400 ml (13.5 fl. oz.)

1/2 Tbsp

1/3 tsp


  1. Remove leaves from the fuki and cut into lengths that will fit into a pot. Salt and roll with pressure back and forth on a cutting board and then boil in hot water for 3 to 4 minutes. Place in ice water, peel and cut into 5 cm (2 in.) lengths.
  2. Pour hot water over the aburaage to remove excess oil, cut each slice in half and form pockets opening from the cut side. Crack one egg into each pocket and seal with a toothpick.
  3. Place (A) in a pot and bring to a boil, add in the fuki (1) and the egg-stuffed tofu pockets (2), and then simmer over medium heat for about 15 minutes.