Steps

1. In a bowl, combine 100ml water, 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 2 tsp sugar, and 1/2 tsp dashi powder. Mix well.
   🕒 00:34
2. Cut 4 square fried tofu pouches in half and open them to create pockets.
   🕒 00:48
3. Pour hot water over the fried tofu pouches to remove excess oil.
   🕒 00:58
4. Rinse the blanched fried tofu pouches with cold water to cool them down. Carefully squeeze out the water by hand.
   🕒 01:01
5. Cut the squeezed fried tofu pouches in half again.
   🕒 01:09
6. In a separate bowl, combine 200g minced chicken, 1 tbsp cooking sake (rice wine), 1 tbsp potato starch, a pinch of salt, and a pinch of black pepper. Mix until sticky.
   🕒 01:15
7. Finely chop 2 shiitake mushrooms and thinly slice 1 green onion.
   🕒 01:31
8. Add the chopped shiitake mushrooms and green onion to the bowl with the chicken mixture. Mix until well combined.
   🕒 01:35
9. Open the fried tofu pouches and stuff them with the chicken mixture. Fold the open ends of the pouches together. [Key Tip!] Be careful not to tear the tofu pouches. Open them fully to the corners and stuff the mixture all the way to the end.
   🕒 01:48
10. Lightly oil a frying pan and arrange the stuffed fried tofu pouches with the opening facing down.
    🕒 01:58
11. Heat the pan over medium heat. Sear the bottom until lightly browned and the tofu pouches and chicken mixture are slightly stuck together. [Key Tip!] Searing the bottom first prevents the pockets from falling apart during simmering, ensuring a neat presentation.
    🕒 02:28
12. Whisk the prepared seasoning mixture again and pour it into the frying pan.
    🕒 02:41
13. Once the liquid comes to a boil, cover with aluminum foil (making a lid) and simmer over low to medium heat for 10 minutes.
    🕒 02:48
14. Continue to cook until the liquid has almost evaporated, then turn off the heat.
    🕒 03:18
15. Plate the inari pockets and sprinkle with toasted sesame seeds, if desired. [Key Tip!] To quickly and easily scatter sesame seeds, dip the tip of your chopsticks into them and then touch the sesame seeds to the dish.
    🕒 03:32