Steps

1. Make a slit on one side of 6 Fried Tofu Pouches and open them to form pouches.
   🕒 00:52
2. Pour hot water over the opened fried tofu pouches to remove excess oil, then drain in a colander.
   🕒 01:05
3. Let the oil-blanched fried tofu pouches cool down in cold water, then squeeze out excess water by hand.
   🕒 01:11
4. Peel 250g of Daikon Radish and thinly slice it into 2mm strips.
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5. Sprinkle 1/4 tsp Salt over the thinly sliced daikon radish and let it sit until it softens and releases moisture. (Key Tip!) Using the salted daikon as is, without rinsing, allows the saltiness to balance perfectly with the simmering sauce.
   🕒 01:41
6. Squeeze out the moisture from the softened daikon radish by hand. (Key Tip!) Removing the moisture from the daikon prevents the filling from becoming sticky and helps it hold its shape.
   🕒 01:53
7. To the squeezed daikon radish, add 150g of Ground Chicken, 10g of Chopped Green Onions, and 1 tbsp Potato Starch. Mix well until the ingredients come together to form a paste.
   🕒 02:03
8. Open the mouth of each fried tofu pouch and divide the filling into 6 portions, then stuff them inside.
   🕒 02:20
9. Close the opening of the filled fried tofu pouches with toothpicks.
   🕒 02:31
10. In a pot, combine 200ml Water, 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, and 1 tsp Dashi Powder. Bring to a boil.
    🕒 02:40
11. Once boiling, reduce the heat to medium-low. Cover with aluminum foil or a lid and simmer for 10 minutes.
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12. After 10 minutes of simmering, increase the heat to medium and reduce the liquid for 3-5 minutes until a slight amount of moisture remains.
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13. When the liquid has reduced to a thin layer at the bottom of the pot, turn off the heat and serve in bowls.
    🕒 03:58