Steps

1. Soak 3 pieces of Koyadofu in lukewarm water for about 10 minutes to rehydrate.
   🕒 00:52
2. Finely chop 10cm of Green Onion.
   🕒 00:58
3. In a bowl, combine 60g of Ground Pork, 1 tsp Cooking Sake (Rice Wine), 1 tsp Potato Starch, a pinch of Salt, and the chopped green onion. Mix well until it becomes sticky.
   🕒 01:12
4. Gently squeeze out the excess water from the rehydrated Koyadofu.
   🕒 01:22
5. Cut the squeezed Koyadofu in half and make a slit in the center of each piece.
   🕒 01:27
6. Firmly stuff the meat mixture into the slits of the Koyadofu. Use your fingertips to ensure the meat mixture fills all the corners.
   🕒 01:43
7. Lightly coat the surface of the stuffed Koyadofu with Potato Starch.
   🕒 02:09
8. Heat oil in a frying pan over medium heat.
   🕒 01:58
9. Place the Koyadofu in the heated pan with the meat-side down. Pan-fry, flipping occasionally, until browned on all sides. Starting with the meat side helps to lock in the juices for a more succulent result.
   🕒 02:15
10. In a separate bowl, mix together 150ml Water, 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), and 2 tsp Sugar.
    🕒 02:45
11. Once the Koyadofu is browned, add the prepared sauce mixture to the pan. Cook over medium to medium-high heat, flipping occasionally, until the sauce has reduced to a slightly sticky consistency. Simmering allows the glaze to develop and coat the tofu nicely.
    🕒 02:54
12. Plate and serve.
    🕒 03:25