Steps

1. Cut 8 fried tofu pouches in half and open them into pocket shapes.
   🕒 00:05
2. Blanch the fried tofu pouches to remove excess oil, squeeze out the water, and arrange them in a frying pan.
   🕒 00:08
3. In a separate bowl, mix [B] 200ml water, [B] 2 tbsp soy sauce, [B] 2 tbsp mirin (sweet rice wine), [B] 2 tbsp sugar, and [B] 1/2 tsp dashi powder. Pour this mixture into the frying pan with the tofu pouches.
   🕒 00:11
4. Bring to a boil, then cover with a lid (otoshibuta).
   🕒 00:13
5. Simmer until only a slight amount of cooking liquid remains. Remove the tofu pouches and let them cool down.
   🕒 00:16
6. Add 1 tsp vegetable oil to a frying pan and stir-fry thinly sliced 1/4 carrot (approx. 50g).
   🕒 00:21
7. Add diced 100g chicken thigh and stir-fry.
   🕒 00:23
8. Add finely chopped 100g maitake mushrooms (1 pack) and stir-fry together.
   🕒 00:25
9. In a separate bowl, mix [A] 3 tbsp water, [A] 1.5 tbsp soy sauce, [A] 1.5 tbsp mirin (sweet rice wine), [A] 2 tsp sugar, and [A] 1/2 tsp dashi powder. Add this mixture to the frying pan with the ingredients and mix everything well.
   🕒 00:28
10. Simmer until the liquid has almost completely evaporated.
    🕒 00:32
11. Add 1 serving (approx. 330g) cooked rice to the frying pan and mix it with the reduced filling.
    🕒 00:35
12. Gently squeeze the cooked fried tofu pouches to remove excess water.
    🕒 00:40
13. Wet your hands to prevent the rice from sticking. Take a portion of the mixed rice and form it into a ball.
    🕒 00:42
14. Open a fried tofu pouch and stuff the formed rice inside.
    🕒 00:45
15. Close the opening of the tofu pouch, pinch it, and shape it to complete the dish.
    🕒 00:49