Steps

1. Make a slit along one long edge of the 2 fried tofu pouches, leaving one side intact to create a pocket.
   🕒 00:50
2. Overlap the edges of the opened fried tofu pouches by about 2cm lengthwise and lay them flat.
   🕒 01:05
3. Layer 6 slices of pork loin (approx. 150-180g) on top of the fried tofu, with the ends overlapping. Leave a gap of about 1-2cm at the far end for securing with toothpicks.
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4. Sprinkle a pinch of salt over the entire surface of the pork loin.
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5. Tightly roll the pork from the front end.
   🕒 01:27
6. Secure the rolled end with toothpicks.
   🕒 01:35
7. Lightly oil a frying pan and heat over medium heat.
   🕒 01:45
8. Place the rolled inari pork chashu seam-side down in the hot pan. Sear on all sides until golden brown. [Key tip!] Starting with the seam-side down helps prevent it from falling apart and ensures a beautiful shape.
   🕒 01:55
9. Keep the seam-side down and reduce heat to medium-low.
   🕒 02:24
10. In a bowl, mix together 100ml water, 1 tbsp soy sauce, 1 tbsp cooking sake (rice wine), 1 tbsp mirin (sweet rice wine), 1 tbsp sugar, and 1 tsp grated ginger.
    🕒 02:43
11. Pour the mixed seasonings into the frying pan, cover with a lid, and simmer over medium-low heat for 15 minutes. [Key tip!] Simmering with the lid on ensures the pork cooks through to the center.
    🕒 02:48
12. Flip the roll halfway through the cooking time to ensure even flavor penetration.
    🕒 02:57
13. Remove the lid and increase heat to medium-high. Simmer until only a thin layer of sauce remains.
    🕒 03:09
14. Add 1 boiled egg to the pan and gently roll it around to coat it in the sauce while the sauce is reducing. [Key tip!] You can efficiently cook the marinated egg while reducing the sauce.
    🕒 03:20
15. Once the sauce has reduced, remove from heat and transfer to a cutting board. Carefully remove the toothpicks, being mindful of the heat.
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16. Slice into bite-sized pieces and arrange on a plate.
    🕒 04:00
17. Drizzle the reduced sauce remaining in the pan over the sliced chashu.
    🕒 04:12