Steps

1. Finely slice Napa Cabbage 250g into 5mm wide strips and place in a heat-resistant container.
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2. Cover the napa cabbage with plastic wrap and microwave at 600W for 2.5 minutes.
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3. Briefly rinse the microwaved napa cabbage under water to cool it down, then squeeze out the moisture and mince. (Key Tip!) Pre-heating and squeezing out moisture prevents the ingredients from becoming mushy, retaining a crisp texture.
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4. In a food-grade plastic bag, add Fish Cake (Hanpen) 1 sheet (100g), Potato Starch 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, Sesame Oil 1 tsp, Salt to taste, and Pepper to taste.
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5. Close the bag and knead until it becomes a paste. (Key Tip!) Turning the hanpen into a paste acts as a binder, resulting in a fluffy texture.
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6. Add the minced napa cabbage to the bag, close the mouth of the bag, and mix well.
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7. Make a cut along one side of Fried Tofu Pouches 4 sheets and open them into a pouch shape.
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8. Divide the mixed filling into 4 portions and firmly stuff it into the corners of the fried tofu pouches.
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9. Arrange the stuffed fried tofu pouches in a frying pan and cook over medium heat until browned.
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10. Once browned, flip them over and reduce heat to low-medium.
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11. Add Water 4 tbsp, cover with a lid, and steam for 5 minutes. (Key Tip!) Adding water and steaming ensures the filling is cooked through and the excess oil is removed, making it delicious.
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12. Remove the lid and cook until the surface is lightly browned and crispy, allowing any remaining moisture to evaporate. (Key Tip!) The surface of the fried tofu pouches becomes crispy, and they taste great even when cold.
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13. Serve on a plate. If the flavor is too mild, serve with soy sauce or ponzu sauce.
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