Steps

1. In a pot, add 400ml water and make dashi stock using the dashi pack. Simmer for 5 minutes after boiling. (This is the key!) While instant dashi granules can be used, using a dashi pack will significantly enhance the flavor.
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2. Trim the root of the onion (1/2) in a V-shape.
   🕒 01:05
3. Roughly chop the trimmed onion into 2cm wide pieces.
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4. Add the chopped onion to a frying pan, separating the pieces. (This is the key!) It's harder to mix if other ingredients are added, so separate them beforehand.
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5. Measure out 250ml from the prepared dashi stock.
   🕒 02:15
6. In a bowl, combine the measured dashi stock 250ml, soy sauce 2 tbsp, cooking sake (rice wine) 2 tbsp, mirin (sweet rice wine) 2 tbsp, and sugar 1 tbsp. Mix well. (This is the key!) If the dashi pack contains salt or if you're using dashi granules, reduce the soy sauce to 1.5 tbsp to prevent it from becoming too salty.
   🕒 02:30
7. Thinly slice the aburaage (fried tofu pouches) 2 pieces (300g), then cut them in half lengthwise. (This is the key!) Slicing them thinly with a wider surface area allows the flavor to penetrate faster.
   🕒 03:17
8. Add the prepared sauce to the frying pan with the onions.
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9. Arrange the cut aburaage in a single layer.
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10. Heat over medium-low heat until the liquid begins to simmer.
    🕒 04:25
11. Once simmering, cover with an otoshibuta (drop lid) or parchment paper, reduce heat to low, and simmer for 10 minutes. (This is the key!) If you don't have an otoshibuta, use parchment paper to ensure the liquid circulates.
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12. Lightly beat the 3 eggs until the large white clumps disappear. (This is the key!) White clumps make it harder for the egg to cook evenly, so mix them thoroughly.
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13. After 10 minutes of simmering, remove the otoshibuta.
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14. Increase heat to medium and reduce the liquid by about one-third, simmering for 2-3 minutes.
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15. Reduce heat to low and pour half of the beaten egg over the entire surface.
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16. Gently swirl the pan to distribute evenly, cover, and cook for 1 minute.
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17. After 1 minute, remove the lid and pour the remaining beaten egg over the top.
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18. Stir everything once, turn off the heat, and let it rest for 2 minutes. (This is the key!) Adding the egg in two stages creates a perfectly runny, semi-cooked egg.
    🕒 06:57
19. After 2 minutes, remove the lid to reveal the finished braised tofu.
    🕒 07:14