Steps

1. Cut 3 square fried tofu pouches in half and open them to form pockets.
   🕒 00:37
2. Blanch the fried tofu pouches in boiling water to remove excess oil.
   🕒 00:43
3. Cool the blanched tofu pouches under running water and squeeze out the moisture thoroughly by hand.
   🕒 00:47
4. In a bowl, combine 150g ground chicken and 1/4 tsp salt. Knead well until the chicken becomes sticky and cohesive.
   🕒 00:58
5. Trim the hard ends off 1 bunch (200g) enoki mushrooms and finely chop them into 5mm pieces.
   🕒 01:13
6. Add the chopped enoki mushrooms to the bowl. Loosen any clumped stems and mix.
   🕒 01:19
7. Add 1 tbsp potato starch and mix thoroughly by kneading until the volume of enoki mushrooms reduces and the mixture comes together. (Key tip!) Generously kneading the enoki mushrooms will result in a moist and tender filling.
   🕒 01:32
8. Divide the mixed ground chicken and enoki mushroom filling into 6 portions. Firmly stuff each portion into the dried tofu pockets, pressing down with your fingers to fill the corners.
   🕒 01:57
9. Arrange the stuffed tofu pockets in a deep frying pan or pot.
   🕒 02:07
10. In a separate bowl, combine 200ml water, 1/2 tsp dashi granules, 2 tsp soy sauce, 1 tsp sugar, and 2 tsp mirin (sweet rice wine).
    🕒 02:25
11. Pour the combined seasoning mixture into the pan along the edges.
    🕒 02:35
12. Bring the pan to a boil over high heat.
    🕒 02:38
13. Cover with aluminum foil or a lid and simmer over medium-low heat for 10 minutes.
    🕒 02:42
14. After 5 minutes of simmering, flip the tofu pockets over. Continue to cook for the remaining 5 minutes. (Key tip!) Flipping them halfway through ensures even flavor penetration and cooking.
    🕒 02:53
15. After 10 minutes of simmering, flip them over again and continue to cook for another 3-5 minutes until the liquid is reduced to about 1/4.
    🕒 03:18
16. Turn off the heat when the liquid remains thinly coating the bottom of the pan.
    🕒 03:31
17. Plate the cooked enoki mushroom and chicken inari pockets.
    🕒 03:39
18. Drizzle the remaining cooking liquid over the pockets.
    🕒 03:45
19. Sprinkle with chopped scallions, if desired.
    🕒 03:51