Steps

1. Cut off the corner of the bag containing the bean sprouts (1 bag) and open the opposite end. Pour in water and rinse.
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2. Thoroughly drain the rinsed bean sprouts, then crush them inside the bag to break them into smaller pieces. (Key Tip!) Crushing them in the bag saves time and effort, making it easier to prepare.
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3. Finely chop the pork (100g) and place it in a bowl.
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4. Add cooking sake (2 tsp) to the bowl with the pork and mix well to allow the sake to infuse into the meat.
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5. Finely chop the green onions (2 stalks) and add them to the bowl.
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6. Add the finely chopped bean sprouts, potato starch (2 tbsp), chicken bouillon powder (1 tsp), grated garlic (1 tsp), salt (to taste), and pepper (to taste) to the bowl with the pork and green onions. Mix everything thoroughly until uniform.
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7. Make a cut along one edge of each fried tofu pocket and carefully open them. (Key Tip!) If they are difficult to open, rolling them with chopsticks or pressing with a spoon will make them easier to open.
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8. Using a spoon, firmly stuff the prepared mixture into the opened fried tofu pockets, ensuring it reaches the corners. Pack the filling all the way to the open edges.
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9. Lightly coat a frying pan with vegetable oil and heat over medium heat.
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10. Once the pan is hot, place the stuffed fried tofu pockets in the pan and cook until the bottoms are golden brown.
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11. Once the bottoms have a good sear, flip the fried tofu pockets.
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12. After flipping, reduce the heat to medium-low, add water (7 tbsp), cover with a lid, and steam for 8 minutes. (Key Tip!) Steaming ensures the pork inside is thoroughly cooked while leaving the bean sprouts with a pleasant crispness.
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13. After 8 minutes, when the water has evaporated, remove the lid, return the heat to medium, and cook until the surface of the fried tofu pockets becomes crispy. (Key Tip!) This final crisping step makes the outside of the tofu pockets wonderfully fragrant.
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14. Once the moisture has evaporated and the fried tofu pockets are crispy, they are ready. Transfer them to a plate.
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15. They are flavorful as is, but if you find the taste too mild, feel free to serve with ponzu sauce, soy sauce, or vinegar to your liking.
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