Steps

1. In a small pot, combine 350ml water and 1 dashi pack, and heat over low heat.
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2. Simmer gently over low heat. Once boiling, continue to simmer for 10 minutes to extract the dashi's flavor. [Key Tip!] Simmering slowly over low heat ensures a delicious dashi without any off-flavors. If using a pre-seasoned dashi pack, reduce the amount of soy sauce added later.
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3. Remove the dashi pack and set the dashi aside.
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4. Line a heatproof container with 2 sheets of paper towel and drain 350g silken tofu.
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5. Make several incisions in the tofu with a knife to allow water to drain more easily, then remove excess moisture.
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6. Wrap the drained tofu in the paper towels in the heatproof container, ensuring the tofu and paper towels are well-contacted.
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7. Microwave for 3 minutes at 600W, then let it sit to continue steaming. [Key Tip!] Microwaving the tofu helps to drain it, making it firm, less likely to break apart, and allowing it to absorb flavors quickly.
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8. Measure 300ml of dashi into a measuring cup, adding water if necessary to reach the required amount.
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9. Add 1.5 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), and 1 tsp sugar to the measured dashi and mix well. This is your seasoned dashi base.
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10. Trim the tough root ends of the leek and cut into rough pieces 5mm to 1cm thick.
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11. Wash the green, base part of the leek lightly as dirt can accumulate there, and cut similarly.
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12. Pour the prepared seasoned dashi into a frying pan.
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13. Remove the paper towels from the microwaved tofu and divide it into 4 lengthwise portions using the back of a spoon.
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14. Break the tofu into bite-sized pieces with a spoon and add them to the frying pan. [Key Tip!] Breaking the tofu with a spoon creates a rough surface that helps the sauce adhere better. Slightly larger pieces will provide a more enjoyable texture.
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15. Add the cut leeks into the gaps between the tofu pieces.
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16. Heat over low heat until the center begins to simmer.
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17. Once simmering, reduce heat to low, cover with a lid, and cook for 5 minutes. [Key Tip!] This allows the leeks to sweeten and the dashi to infuse into the tofu. Imitation crab sticks are not added at this stage as their flavor can become muddled and the color may dull during simmering.
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18. In a small bowl, combine 1.5 tbsp potato starch and 3 tbsp water and mix well to create a slurry. [Key Tip!] For a less watery thickening mixture, a ratio of 1 part potato starch to 2 parts water is less likely to form lumps.
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19. Prepare 50-60g of imitation crab sticks.
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20. After simmering for 5 minutes, turn off the heat and remove the lid.
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21. Gently shred the prepared imitation crab sticks with your hands and add them to the frying pan. [Key Tip!] Shredding the imitation crab sticks into larger pieces will give them more presence and improve the visual appeal.
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22. Mix the potato starch slurry again well, then gradually add it in 3-4 additions, mixing thoroughly after each addition. [Key Tip!] To prevent lumps, add the potato starch slurry little by little after turning off the heat, and stir immediately.
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23. Return to low heat and gently stir while warming to prevent scorching.
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24. Simmer gently for about 1 minute after it starts boiling to stabilize the thickened sauce.
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25. Serve in a bowl and enjoy!
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