Steps

1. Pour hot water over 6 Aburaage (Fried Tofu Pouches) to remove excess oil.
   🕒 00:53
2. Carefully squeeze out the water from the Aburaage, avoiding burns.
   🕒 00:58
3. Roll a chopstick over the Aburaage to make it easier to open. This is the key technique! Rolling the chopstick allows the aburaage to open cleanly without tearing.
   🕒 01:03
4. Make a cut along the edge of the Aburaage and carefully open it without tearing.
   🕒 01:14
5. In a bowl, add 150g Silken Tofu and mash it into a paste using a whisk or similar tool. This is the key technique! Use the tofu without draining the water.
   🕒 01:32
6. Add 4 tsp Dried Hijiki Seaweed to the mashed tofu and mix. This is the key technique! Adding the dried hijiki directly allows it to rehydrate properly.
   🕒 01:42
7. In a separate bowl, combine 150g Ground Chicken, 1 tsp Dashi Granules, 1 tsp Soy Sauce, and 1/2 tsp Grated Ginger. Mix until sticky. This is the key technique! Using ground chicken breast will make the dish healthier.
   🕒 01:48
8. Add the mashed Tofu and 2 tbsp Potato Starch to the mixed Ground Chicken and knead until uniform.
   🕒 02:02
9. Finely chop 1 Green Onion and add it to the filling bowl. Mix well.
   🕒 02:15
10. Finely chop 4 Imitation Crab Sticks into about 5mm pieces. Scraping them on the cutting board with the side of your knife will help them shred naturally.
    🕒 02:20
11. Add the chopped Imitation Crab Sticks to the filling bowl and mix until uniform. This is the key technique! Adding green onions and imitation crab sticks enhances the color.
    🕒 02:34
12. Use a spoon to fill the opened Aburaage with the meat mixture.
    🕒 02:42
13. Fold the opening of the filled Aburaage closed by sewing it shut with a toothpick.
    🕒 03:08
14. Place the sealed Aburaage into a pot.
    🕒 03:19
15. Add 300ml Water, 1 tsp Dashi Granules, and 2 tsp Soy Sauce to the pot. Bring to high heat.
    🕒 03:28
16. Once the broth boils, reduce heat to medium-low and simmer for 10 minutes. This is the key technique! A slightly stronger seasoning in the broth allows flavors to penetrate quickly.
    🕒 03:52
17. After simmering for 10 minutes, check if the meat filling has firmed up by gently touching it with chopsticks. If it's cooked through, it's done.
    🕒 04:22
18. Transfer to a plate and pour some of the simmering liquid over the top. It's ready to serve.
    🕒 04:37