Steps

1. Blend Tofu 1/2 block (150g) with a whisk until it forms a paste.
   🕒 00:37
2. Add Dried hijiki seaweed 3 tsp and 1 Egg to the tofu paste. Mix while whisking the egg. (Key Tip!) Dried hijiki absorbs moisture from the tofu, making it easy to prepare.
   🕒 00:48
3. Trim the woody ends off Enoki mushrooms 1/2 bunch (100g), then finely chop them into 1cm pieces and add to the mixture.
   🕒 00:59
4. Finely chop 2 Green onions and add them.
   🕒 01:06
5. Add Okara powder 2 tbsp and Salt 1/4 tsp, and mix everything together. (Key Tip!) If you don't have okara powder, you can substitute it with potato starch. The okara powder and egg help bind the ingredients while keeping the calories down.
   🕒 01:12
6. Make a cut along the edge of each of the 6 Fried tofu pouches and open them into a pocket shape. If they are difficult to open, try rolling a chopstick along the edge.
   🕒 01:36
7. Pour hot water over the opened fried tofu pouches to remove excess oil.
   🕒 01:53
8. Rinse with water, let cool slightly, and then carefully squeeze out the water by hand, being mindful of the heat.
   🕒 02:00
9. Stuff the mixed filling into the fried tofu pouches, pressing down gently to fill them all the way to the edge.
   🕒 02:08
10. Secure the opening of each fried tofu pouch with a toothpick.
    🕒 02:29
11. Arrange the stuffed fried tofu pouches in a deep frying pan or pot.
    🕒 02:39
12. Add Water 300ml, Dashi granules 1 tsp, Sugar 1 tsp, Soy sauce 1 tbsp, and Mirin (Sweet Rice Wine) 1 tbsp. Bring to a boil over medium-high heat.
    🕒 02:43
13. Once boiling, cover with a lid and simmer over low-medium heat for 5 minutes.
    🕒 02:55
14. Flip the pouches, cover again, and simmer for another 5 minutes.
    🕒 03:10
15. Turn off the heat after a total of 10 minutes of simmering.
    🕒 03:30
16. Plate the pouches and drizzle with the cooking liquid.
    🕒 03:40