Eel tortoiseshell tofu

Cut the eel to the same length as the grilled tofu

[1] Cut the eel into four equal parts lengthwise

Cut the grilled tofu in half horizontally with a knife, then arrange it on a sheet of plastic wrap and place half of the cut eel on top

Roll from the front to the back, then use your hands to tightly align the shape

Use string to tie it in four places like a candy

Tie the other one in the same way

Make several small holes using the tip of a knife

Put [7] and kelp into a pot, add bonito stock, light soy sauce, dark soy sauce, mirin, and sugar

Cover with aluminum foil and simmer, repeating the simmering and cooling process several times

After simmering for about 40 minutes, turn off the heat and let cool

Remove the plastic wrap from the cooled tofu and cut it into bite-sized pieces

Once cooled, strain the broth and return it to the heat. Once it is warm, add water-dissolved potato starch to thicken it

Add the boiled spinach to the sliced ​​tofu and pour the sauce over it. Garnish with mustard (not included in the recipe) to taste and it's done