Steps

1. Peel and thinly julienne 30g of carrot into 2-3mm strips.
   🕒 00:38
2. Cut 100g of spinach into 3cm pieces.
   🕒 00:47
3. Place the cut carrots, spinach stems, and then leaves in a microwave-safe container. Cover with plastic wrap and microwave on 600W for 1.5 minutes.
   🕒 00:53
4. Rinse the heated vegetables under cold water, let cool slightly, and squeeze out the excess water.
   🕒 01:09
5. Make a cut along one edge of 4 fried tofu pouches and open them up. (Key Tip!) If they are difficult to open, rolling them with chopsticks can help.
   🕒 01:28
6. Pour hot water over the fried tofu pouches to remove excess oil, then carefully squeeze out the water, being mindful of burns.
   🕒 01:40
7. Divide the squeezed vegetables into 4 portions and stuff them firmly into each fried tofu pouch, reaching the corners.
   🕒 01:52
8. For each filled pouch, crack 1 egg into it and seal the opening with a toothpick.
   🕒 02:09
9. Place the pouches upright in a pot to prevent the eggs from leaking.
   🕒 02:25
10. Add 200ml of water, 2 tsp of soy sauce, 2 tsp of mirin (sweet rice wine), 1 tsp of dashi stock granules, and 1/2 tsp of sugar to the pot and bring to a boil over medium-high heat.
    🕒 02:39
11. Reduce heat to medium-low, cover with aluminum foil or a lid, and simmer for 10 minutes.
    🕒 03:00
12. After 10 minutes, remove the lid and simmer for another 5 minutes. (Key Tip!) If you prefer a soft-boiled egg, remove them at this point. For a fully cooked egg, continue simmering for another 5 minutes.
    🕒 03:16
13. Turn off the heat after a total of 15 minutes of simmering and transfer the pouches to a plate.
    🕒 03:44
14. Pour the remaining simmering liquid from the pot over the pouches to finish. Ready to serve!
    🕒 04:04