Steps

1. Freeze the egg in the freezer. [Key Tip!] Freezing the egg makes it easier to stuff into the aburaage and ensures an even amount. This also makes it easier to stuff even if the aburaage tears, resulting in a neat finish.
   🕒 00:53
2. Slice the green onion (5cm) diagonally into large rounds.
   🕒 00:57
3. Make a cut on one side of each of the 6 aburaage sheets to open them into pouches.
   🕒 01:05
4. Pour hot water over the aburaage to remove excess oil.
   🕒 01:15
5. Drain the aburaage in a colander, cool with cold water, then squeeze out excess water thoroughly with your hands.
   🕒 01:23
6. Cut the shirataki noodles (1 bag / 200g) into bite-sized pieces.
   🕒 01:34
7. Open the aburaage pouches and stuff each with 1/6 of the cut shirataki noodles.
   🕒 01:40
8. Soak the frozen egg in water, then use your fingertip to break the shell and peel it.
   🕒 01:50
9. Cut the peeled egg into 6 equal pieces.
   🕒 02:04
10. Place one piece of the cut egg into each aburaage pouch.
    🕒 02:11
11. Divide the ground pork and beef (60g) into 6 portions and place each portion into an aburaage pouch.
    🕒 02:19
12. Divide the sliced green onion into 6 portions and place each portion into an aburaage pouch.
    🕒 02:26
13. Pinch the opening of the stuffed aburaage shut with a toothpick.
    🕒 02:34
14. Combine water (300ml), dashi granules (1 tsp), soy sauce (1 tbsp), mirin (1 tbsp), and sugar (1 tbsp) in a pot and mix.
    🕒 02:43
15. Bring the pot to a boil over high heat.
    🕒 02:55
16. Add the stuffed aburaage to the pot, cover with a drop lid (otoshibuta), and simmer over medium-low heat for about 15 minutes.
    🕒 03:03
17. If there is too much broth, reduce it until a thin layer remains. [Key Tip!] Reducing the broth to a thin layer creates a perfectly seasoned flavor.
    🕒 03:21
18. Serve on plates.
    🕒 03:38