Prepare the frozen fat and blanch it in boiling water to remove the fat
Rinse it in cold water and drain it in a strainer

Prepare radishes, cheongyang peppers, shiitake mushrooms, dried seaweed, and ginger
(I like kelp instead of dried seaweed, but I personally like seaweed more, so I used seaweed.)

Pour water into a pot, add soy sauce, sugar, and mirin, add all ingredients except fried tofu, and boil over high heat for about 5 minutes

Put the blanched fried tofu in here and boil it
Fried tofu comes up in between, so press it with a ladle
Cook over high heat until the soup is almost gone

Take out the cooked fried tofu and put it on the strainer so that the soy sauce flows down

Put the spilled soy sauce back into the pot, boil it down, and put the fried tofu on it

We have freshly cooked rice and braised fried tofu

Cut one side of the fried tofu with scissors and cover it with the fried tofu
(I put rice in one piece of oil, so it's more rice than I thought^^)
Put it in a bowl and spread the spilled soy sauce on the fried tofu

Honestly, I don't like fried tofu rice balls with mixed vinegar
But I like fried tofu, so I made fried tofu with soy sauce
I often make Inarisushi, a Japanese-style fried tofu rice ball
Fried tofu is salty and sweet. Fried tofu itself is moist
The rice inside isn't mixed with vinegar. It's light with regular rice
Normally, you put yuzu in the rice, but if you don't have it, it's good if you just add rice^^
And it's natural that sushi like gimbap takes a lot of work and time
If you boil the fried tofu in soy sauce and store it in an airtight container
You can always make and eat Ubeu sushi~~
It's good to eat cold, so I think it'll be even better if you make it into a lunch box and eat it outdoors^^