Steps

1. In a small pot, combine dashi pack 1 and 500ml water, and heat over low heat. [This is the key!] Once boiling, simmer for 10 minutes on low heat to maximize the dashi's umami. Gently shake the dashi pack occasionally for a richer broth.
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2. Crack 4 eggs into a bowl and prepare.
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3. After 10 minutes, remove the dashi pack and pour 300ml of the dashi into a heat-resistant measuring cup.
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4. Mix 2 tbsp soy sauce and 2 tbsp mirin (sweet rice wine) into the measured dashi.
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5. Prepare 1/2 tbsp sugar in a separate container.
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6. Cut 3 inari tofu pouches into bite-sized pieces (halve lengthwise, then cut into 2cm wide strips).
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7. Lightly oil a frying pan and heat over low to medium heat.
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8. Add the cut inari tofu to the warmed pan, sprinkle with the prepared 1/2 tbsp sugar, and stir-fry until lightly browned. [This is the key!] Seasoning with sugar beforehand allows the inari tofu to absorb sweetness well, even with a less sweet broth. Briefly stir-frying removes moisture from the tofu, making it easier for the dashi to soak in.
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9. Once the inari tofu is golden brown all over, turn off the heat.
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10. Cool the bottom of the pan with a damp cloth to reduce the temperature.
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11. Add the combined seasonings and dashi to the pan.
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12. Return to low heat, and once boiling, place a drop lid (otoshibuta) and cover with a regular lid. Simmer for 5 minutes to let the flavors meld.
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13. Lightly whisk the eggs in the bowl, just enough to combine the whites and yolks without overmixing. [This is the key!] Bringing the eggs to room temperature from the refrigerator helps them cook more evenly.
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14. After 5 minutes, remove the drop lid and regular lid.
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15. Maintain a low heat, between low and simmer (just enough for small bubbles to form on the surface), and pour the whisked eggs evenly over the ingredients.
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16. Gently mix the eggs and dashi, and smooth the surface.
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17. Cover and cook for 1 minute to achieve a semi-cooked egg.
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18. If the egg is still too runny, cover and cook for another 1 minute, then let it rest off the heat to finish cooking.
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19. Serve the Kitsune Don over a bowl of rice.
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20. Garnish generously with green onions, if desired.
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