Steps

1. First, place a chopstick on top of the fried tofu pouch and roll it back and forth.
   🕒 01:36
2. Cut the fried tofu pouch in half, and gently open the pocket with your hands.
   🕒 01:46
3. Add water to a frying pan and bring it to a boil.
   🕒 02:20
4. Add the cut fried tofu pouches to the boiling water and blanch them briefly.
   🕒 02:35
5. Once blanched, drain them in a colander and let them cool until they are just warm enough to handle and squeeze.
   🕒 02:58
6. Squeeze out the moisture from the cooled fried tofu pouches.
   🕒 03:20
7. In a frying pan, combine Soy Sauce 2 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Sugar 2 tbsp, Dashi Granules 1/2 tsp, and Water 250ml (approx. 1 cup). Bring to a boil over medium heat.
   🕒 03:44
8. Add the fried tofu pouches to the boiling liquid and simmer over medium heat until the liquid is almost gone.
   🕒 04:09
9. Once the liquid has reduced, turn off the heat. Transfer the simmered fried tofu pouches to a tray or similar container and let them cool completely.
   🕒 04:43
10. In a bowl, combine Vinegar 3 tbsp, Sugar 1.5 tbsp, and Salt 1/2 tsp. Mix until the sugar and salt are fully dissolved.
    🕒 05:02
11. Add the prepared seasoned vinegar mixture and White Sesame Seeds 1 tbsp to the hot cooked rice and mix quickly.
    🕒 05:14
12. Divide the mixed seasoned rice into 10 portions and lightly shape them into an oval.
    🕒 05:54
13. Open the pocket of a cooled fried tofu pouch and fold the cut edge outwards once.
    🕒 06:19
14. Stuff the shaped seasoned rice snugly into the opened fried tofu pouch.
    🕒 06:32
15. Once stuffed, close the opening of the fried tofu pouch and shape it gently. It's ready!
    🕒 06:40