Eel tortoiseshell tofu

Align the grilled tofu to the side length and cut the eel.

Divide the eel from [1] into four vertically.

Put the grilled tofu horizontally, turn it into half, and arrange it on plastic wrap, then place half of the cut eel on top.

Wrap it from the front to the back. Align the shapes tightly with your hands.

Use octopus thread to tie four places like candy.

The other one is tied up in the same way.

Make several small holes with the tip of a knife.

Put [7] and kelp in a pot, and add bonito dashi, light soy sauce, dark soy sauce, mirin, and sugar.

Remove with aluminum foil, cover and simmer. Add the process several times: boil and cool.

After boiling for about 40 minutes, turn off the heat and allow to cool.

Remove the tofu wrap that has been heated and cut into pieces that are easy to eat.

Strain the stewed broth once, heat it again, and when it's warm, add water-dissolved potato starch to thicken it.

Serve the sliced ​​tofu with boiled spinach and pour over the prepared bean paste over it. Serve with mustard (not included in the portion) if you like.