Packed with dietary fiber and various other nutrients, this hearty dish is called 'Kinchaku-ni,' Japanese stuffed fried tofu pouches. You can also put mochi rice cake and eggs inside deep-fried tofu, but our favorite one combines dried shiitake mushrooms, hijiki seaweed, and dried daikon radish, sealed with a toothpick.
When you have a bite, the flavour immediately spreads throughout your mouth, and adding sliced burdock root and chicken enhances the depth of flavor, so it’s highly recommended.
The dish is called "Kinchaku-ni" because its shape resembles a kinchaku pouch.

Now, let's take a look at the benefits of its ingredients from the Yakuzen perspective.
First, abura-age (deep-fried tofu) helps clear excess heat from your body and provides moisture, which is beneficial for preventing constipation. Gobo, burdock root also aids in constipation relief and helps eliminate waste products from your body. Shiitake mushrooms and chicken are known for their Qi-boosting properties, making them great for combating fatigue, and daikon radish promotes digestion. It also helps you relieve sore throat and reduce coughs and phlegm.

By the way, kiriboshi daikon (dried daikon radish) contains significantly higher amounts of vitamin B1, vitamin B2, calcium, and iron compared to fresh daikon radish. I highly recommend it.

There are various stories about the history of abura-age (deep-fried tofu), but it is believed to have first been eaten during the Muromachi period. It is commonly known that the fox, messenger of the Inari deity, is fond of it. This connection is reflected in  Inari sushi, which consists of vinegared rice stuffed into simmered deep-fried tofu pouches.
I will share the recipe for Inari sushi with you some other time.

Ingredients (2 Servings)

4 pieces Abura-age (deep-fried tofu) *I use 6cm x 9xm ones.
150 g Chicken thigh (cut into small bite-sized pieces)
50 g Dried hijiki seaweed (soaked for a half hour and drained)
10cm Gobo burdock root (sliced)
2 large-sized Dried shiitake mushrooms
15 g Dried daikon radish
1 pinch Salt
2 tbsp Soy sauce
2 tbsp Sugar (cane sugar recommended)
2 tbsp Mirin
4 tbsp Sake
700ml Cold water

Method 

Step 1 - Soak the dried shiitake mushrooms in 700ml cold water for 6-12 hours. * Do not skip this step, it is very important for getting umami.
Step 2 - Once the shiitake mushrooms are soaked, add the dried daikon radish and leave it for 20 minutes.
Step 3 - Drain the shiitake mushrooms and daikon radish, slice the shiitake and cut the daikon into 2cm width. * Do not throw away the soaking liquid.
Step 4 - Combine the chicken thigh, hijiki seaweed, gobo burdock root, shiitake, and daikon in a bowl. Add the salt and mix all together.
Step 5 - Pour boiling water over the abura-age to remove excess oil. Cut all the abura-age 1cm from the top. Roll a chopstick over the abura-age to make them easier to open. 
Step 6 - Chop the 1cm abura-age pieces cut in the step 5, and add to the mixture.
Step 7 - Gently open the abura-age pouches and stuff the mixture into. Seal with toothpicks.
Step 8 - Put the 600ml shiitake and daikon soaking water in a pot and bring to boil.
Step 9 - Add the soy sauce, sugar, mirin, sake and stuffed pouches. Simmer with the lid on over low heat for 30 minutes. 
*Turn the pouches over after 20 minutes of simmering. 
* Add extra soaking liquid or water when the cooking liquid has reduced.
Step 10 - Turn off the stove and let it cool down. This makes the stuffed pouches soak up the flavour and taste better.