Steps

1. Peel and grate 200g Daikon Radish.
   🕒 00:52
2. Firmly squeeze out the water from the grated daikon.
   🕒 01:02
3. Add water to the squeezed daikon juice to make a total of 150ml.
   🕒 01:08
4. In a bowl, combine 150g Minced Chicken, 1 tbsp Potato Starch, and 1/4 tsp Salt. Mix until it becomes sticky.
   🕒 01:19
5. Add the squeezed daikon to the bowl and mix with the chicken mixture.
   🕒 01:32
6. Make a cut along one side of 4 Fried Tofu Pouches (Aburaage) to open them into pouches.
   🕒 01:43
7. Blot away excess oil from the opened fried tofu pouches with a paper towel.
   🕒 01:53
8. Divide the meat mixture into 4 portions and stuff them into the fried tofu pouches.
   🕒 02:00
9. Arrange the stuffed fried tofu pouches in a deep heatproof dish.
   🕒 02:08
10. Line the bottom of a deep frying pan or pot with paper towels.
    🕒 02:15
11. Place the heatproof dish into the frying pan. Pour water into the frying pan around the dish, being careful not to get water on the food.
    🕒 02:20
12. Cover with a lid, turn to high heat, and bring to a boil.
    🕒 02:31
13. Simmer over medium heat for 10 minutes. [Key Tip!] Add more water if it runs low during cooking.
    🕒 02:40
14. Carefully remove the heatproof dish (beware of steam) and discard the water from the frying pan.
    🕒 02:55
15. In a bowl, combine 150ml Daikon Juice + Water, 2 tsp Soy Sauce, 1/2 tsp Sugar, 1/2 tsp Dashi Powder, and 1 tsp Potato Starch. Mix well.
    🕒 03:04
16. Return the sauce ingredients to the frying pan. Heat while stirring constantly with a spatula to prevent lumps.
    🕒 03:21
17. Once the sauce has thickened, turn off the heat.
    🕒 03:36
18. Arrange the steamed fried tofu pouches on a plate.
    🕒 03:40
19. Pour the thickened sauce over the pouches.
    🕒 03:44