1tablespoonbrown rice syrupor sweetener of your choice
Boil the aburaage in hot water for about two minutes to rid them of excess oil.
Pour the aburaage into a colander and rinse it with some cool/room temperature water.
Squeeze out any excess water from the aburaage with your hands (do this carefully as the water inside the pouches may still be relatively hot), and if you find it still too oily, you may pat the aburaage with some paper towels.
Now combine all the ingredients into a pot and let it boil until most of the liquid has evaporated off. There should still be about 1 to 2 tablespoons of liquid left without squeezing anything out from the tofu pouches.
You can serve this immediately, or keep it in an airtight container up to 5 days.
Recipe links for ingredients: Recipe for Dashi