Steps

1. Boil plenty of water in a deep frying pan or pot, add Aburaage (Rectangular) 2 pieces to remove excess oil, and then take them out.
   🕒 00:40
2. In the same pot, boil the stems of Spinach 1 bunch (200g) for 30 seconds, then add the leaves and boil for another 30 seconds. After boiling for a total of 1 minute, transfer to cold water and let cool.
   🕒 00:53
3. Once cooled, gather half of the spinach into bunches, grip them, and squeeze out excess water firmly.
   🕒 01:16
4. Once the aburaage has cooled, squeeze out any excess water, and roll a chopstick over it to make it easier to open. Make a cut on one side, leaving one edge intact, and open it up.
   🕒 01:27
5. Cut off the root end (about 1cm) of the spinach and cut the spinach in half.
   🕒 01:50
6. Place the opened aburaage on a flat surface with the shorter edges facing you. Place half of the spinach (1/4 of the bunch) on the side closest to you, and place the Imitation Crab Sticks 2 sticks in the center. Cover the imitation crab sticks with the remaining spinach.
   🕒 01:54
7. Lift the front edge of the aburaage and roll it up, securing the seam with a toothpick.
   🕒 02:07
8. In a frying pan, combine Water 100ml, Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 2 tsp, and Dashi Powder (Granules) 1/2 tsp. Mix well.
   🕒 02:27
9. Place the aburaage-wrapped spinach seam-side down in the frying pan and bring to a boil.
   🕒 02:39
10. Simmer over medium-low heat for 6 minutes.
    🕒 02:49
11. Flip the wraps halfway through the cooking time (after 3 minutes).
    🕒 02:56
12. Once cooking is complete, remove from the pan and let cool.
    🕒 03:12
13. After cooling, remove the toothpicks, cut into bite-sized pieces, and arrange on a plate.
    🕒 03:23