Steps

1. Thinly slice the **green onions (10cm)** diagonally, then cut them into large rounds.
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2. Thinly slice the kamaboko and prepare **6 slices**, then cut them in half.
   🕒 01:05
3. Rinse the boiled udon noodles with water to loosen them, drain in a colander, and squeeze out excess water.
   🕒 01:15
4. Make a cut along one side of the **aburaage (6 sheets)** to open them into pouches.
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5. Pour hot water over the opened aburaage to remove excess oil.
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6. Rinse the blanched aburaage with cold water to cool them, then squeeze out the water firmly with your hands.
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7. Open the mouths of the squeezed aburaage and stuff them with **6 portions** of the loosened boiled udon noodles. **(This is the key!)** It's easier to stuff if you curl the noodles into small bundles before tucking them in.
   🕒 01:53
8. Stuff the udon-filled aburaage with **pork belly slices (60g)**, torn into bite-sized pieces by hand, divided into **6 portions**.
   🕒 02:15
9. After stuffing the pork, add **2 slices** of the prepared kamaboko to each pouch.
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10. After stuffing the kamaboko, add the sliced **green onions**, divided into **6 portions**.
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11. After stuffing the green onions, pinch the opening of the aburaage pouches closed with a toothpick.
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12. Place the closed pouches in a pot with **300ml** water, **dashi powder (1 tsp)**, **soy sauce (1 tbsp)**, **mirin (1 tbsp)**, and **sugar (1 tsp)**.
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13. Bring the pot to a boil over heat, stirring to combine the seasonings.
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14. Once the broth is boiling, reduce heat to medium-low, cover with aluminum foil or a lid, and simmer for **10 minutes**.
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15. If there is too much liquid remaining depending on the heat, simmer to reduce the liquid at the end.
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