Steps

1. Make a cut along one edge of 8 Aburaage sheets and open them to create pouches. (Tip!) If they are difficult to open, gently roll a chopstick over the aburaage to help loosen them.
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2. Pour boiling water over the aburaage to remove excess oil.
   🕒 01:01
3. Drain the aburaage in a colander and carefully squeeze out the water, being mindful of the heat.
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4. Place the squeezed aburaage into a deep frying pan or pot.
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5. Add 250ml Water, 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Sugar, and 1/2 tsp Dashi Powder (Soup Stock Granules) to the pot.
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6. Bring the pot to a boil over heat.
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7. Reduce heat to medium-low, cover with aluminum foil to create a lid, and simmer for 10 minutes.
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8. Flip the aburaage over halfway through the cooking time (after 5 minutes).
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9. After 10 minutes of simmering, remove the aburaage from the pot and place them in a storage container.
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10. Let the aburaage cool down to room temperature, then refrigerate or, if in a hurry, freeze to speed up the cooling process.
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11. Once cooled, open the aburaage pouches. Divide 1 bundle of cooked Somen Noodles into 8 portions and stuff them into the pouches. (Tip!) Wrapping the noodles around a fork can make them easier to stuff.
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12. Gently loosen the stuffed somen noodles inside the aburaage. This prevents them from becoming clumped when eaten and improves the texture.
    🕒 02:50
13. Cut 1 Boiled Egg into 8 wedges and stuff them into the aburaage.
    🕒 03:06
14. Slice 1/2 Kamaboko (Fish Cake) into 8 thin pieces, then cut each piece in half and stuff two halves into each aburaage.
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15. Add a small amount of chopped green onions (scallions) and secure the opening of each aburaage with a toothpick.
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