Steps

1. In a bowl, place the tofu (150g) and mix with a whisk until it becomes a paste.
   🕒 00:40
2. To the tofu paste, add the 2 eggs, 1 tsp soy sauce, and a pinch of salt. Mix well to combine the eggs.
   🕒 00:51
3. Cut the 6 imitation crab sticks in half, then shred them using the side of a knife and add to the bowl.
   🕒 01:02
4. Finely chop 2 green onions. Set aside a small portion for garnish. Add the rest to the bowl along with 2 tbsp tempura bits and mix.
   🕒 01:19
5. Line a serving bowl with plastic wrap, then pour half of the mixed ingredients into it.
   🕒 01:36
6. Cover the top with plastic wrap and microwave at 600W for 2 minutes.
   🕒 01:51
7. After microwaving, let it rest for 1-2 minutes for the center to cook through. (Key Tip!) If you want to make larger portions, line a bigger bowl with plastic wrap, pour in the ingredients, and adjust the microwaving time to 4-5 minutes at 600W.
   🕒 01:59
8. In a separate bowl, combine 5 tbsp water, 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tsp sugar, and 1/2 tsp dashi powder. Microwave at 600W for 1 minute to cook off the alcohol.
   🕒 02:31
9. Prepare a slurry by mixing 1 tsp potato starch with 2 tsp water.
   🕒 02:51
10. While stirring the warmed gravy base, gradually add the potato starch slurry.
    🕒 02:55
11. After adding the potato starch slurry, microwave at 600W for 1 minute.
    🕒 03:01
12. During microwaving, take it out once to stir and heat until thickened without lumps.
    🕒 03:07
13. Remove the plastic wrap from the cooked egg cups and plate them.
    🕒 03:17
14. Pour half of the prepared gravy over each egg cup.
    🕒 03:30
15. Sprinkle with the reserved chopped green onions.
    🕒 03:37