Sweet and Savory Egg Pouches

Steps

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1. 1
   Roll the fried tofu with chopsticks on its surface to make it easier to fold, then cut it in half.
   ▶ ≈1:43
2. 2
   Gently spread open the mouth of the fried tofu without tearing it. Flip the tofu inside out to help the sauce soak in better.
   ▶ ≈1:57
3. 3
   If using cheese, cut the slice in half, remove the plastic wrapper, fold it in half, and place inside the tofu pouch. This step is optional.
   ▶ ≈2:47
4. 4
   Place the tofu pouch upright in a container. Fold the opening outward for stability. Carefully crack an egg into the pouch, or crack it into a bowl first if preferred for easier handling.
   ▶ ≈3:14
5. 5
   Close the opening of the tofu pouch and secure it with a toothpick in a crisscross pattern.
   ▶ ≈4:19
6. 6
   Mix together soy sauce, sugar, sake, and mirin in a bowl, stirring until the sugar dissolves completely.
   ▶ ≈5:05
7. 7
   Arrange the tofu pouches in a frying pan. Since fried tofu already contains oil, no additional oil is needed. Cook over low heat for about 6 minutes until lightly browned.
   ▶ ≈5:30
8. 8
   Flip the pouches over, add about 1 tablespoon of water, cover the pan, and steam over low heat for about 6 minutes.
   ▶ ≈5:51
9. 9
   Open the lid and check the firmness of the eggs by touching them. If there's still moisture on top, flip again and cook over low heat until the surface is crispy.
   ▶ ≈6:20
10. 10
    Pour the prepared sauce over the pouches and switch to medium heat. Flip the pouches occasionally to ensure the sauce soaks in evenly, simmering for about 2 minutes until the sauce thickens slightly.
    ▶ ≈7:00
11. 11
    Turn off the heat. Remove the toothpicks by twisting them and pulling gently. Be careful as the dish is still hot. Cut in half to serve.
    ▶ ≈7:44