Steps

1. Remove the stems from the shiitake mushrooms and finely chop them. This is the key! Use plenty of shiitake mushrooms, which are in season in autumn.
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2. Finely chop the green onions.
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3. Cut the chikuwa (fish cake) into quarters lengthwise, then finely chop into 5mm thick pieces.
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4. Wrap the firm tofu in paper towels, place in a microwave-safe container, and heat for 3 minutes at 600W to drain excess water.
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5. Remove the paper towels from the hot tofu and mash it until it loses its shape.
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6. In a bowl, combine 1 egg, salt (to taste), and potato starch 2 tbsp. Mix well while whisking the egg.
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7. Add the chopped shiitake mushrooms, green onions, chikuwa, and the drained and mashed firm tofu to the bowl. Mix thoroughly.
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8. Make a cut along one side of each fried tofu pouch to create a pocket. This is the key! If the pouch is difficult to open, rolling it with chopsticks will make it easier.
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9. Pour hot water over the fried tofu pouches to remove excess oil. Rinse under cold water and squeeze out any remaining water by hand.
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10. Divide the mixed filling into 5 portions and stuff each portion firmly into the fried tofu pouches, reaching the corners.
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11. Secure the opening of each stuffed tofu pouch with a toothpick.
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12. Place the stuffed tofu pouches in a pot. Add 200ml of water, [A] Soy Sauce 2 tsp, [A] Mirin (Sweet Rice Wine) 2 tsp, [A] Sugar 1/2 tsp, and [A] Dashi Powder 1 tsp. Mix well.
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13. Bring the pot to a boil over high heat. Once it starts simmering, cover with aluminum foil or a lid and simmer over medium-low heat for 10 minutes.
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14. The dish is ready when the tofu pouches are cooked through and the liquid has reduced to about 1/3 to 1/4 of the original amount. Transfer to a serving dish.
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