Mochi Kinchaku (Japanese Rice Cake in Tofu Pouch)
Craving a delicious mochi treat? This Mochi Kinchaku, a Japanese rice cake wrapped in seasoned deep-fried tofu, is a genuinely satisfying dish. Learn how to make it!
Looking for mochi recipes? Try my Ozoni, Isobeyaki Mochi, or Yaki Mochi with Sweet Soy Sauce!

Have you ever experienced Oden, the classic Japanese hot pots that warm you up? Mochi Kinchaku stands out among oden ingredients, featuring mochi stuffed inside an aburaage pouch. Give it a try and savor the flavors of winter!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Mochi Kinchaku:

How To Make Mochi Kinchaku: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Soak kanpyo strips.

Step 2
Open the aburaage and put mochi pieces inside.

Step 3
Close the aburaage with kanpyo strips.

Step 4
Add the soup ingredient to a pot and simmer the mochi kinchaku.

Serve your mochi kinchaku in a bowl alongside the flavorful soup, and savor the deliciousness! Note that mochi will harden over time, so it’s ideal to enjoy it immediately.
Storage and Reheating
- Storage: Store leftover mochi kinchaku with the soup in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it in the microwave until heated through.
- Freezing: Place mochi kinchaku in a freezer bag and store them in the freezer for up to one month. When ready to eat, add the frozen mochi kinchaku directly to the soup and simmer.
Expand Flavors with Vegetables

Enjoy the dish even more by simmering a variety of vegetables. Choose simmer-friendly options such as carrots, onions, potatoes, daikon radish, mushrooms, napa cabbage, and bok choy!
Your Questions Answered
“Kinchaku” means a pouch or bag. In Japanese cuisine, it’s a dish where ingredients are enclosed in a pocket, often made with aburaage. Besides mochi, you can add eggs, seasoned tofu, or stir-fried noodles for variety.
Since mochi is filling, I suggest serving it with light sides and soups such as Tofu Salad with Seaweed, Tamagoyaki (Japanese Rolled Egg), and Daikon Soup.
If you live in the US, you can find Japanese ingredients at Japanese grocery stores, such as Mitsuwa Marketplace, Marukai, or Asian markets.
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Mochi Kinchaku (Japanese Rice Cake in Tofu Pouch)
Print Pin SaveEquipment
- 1 Saucepan
Ingredients
- 2 Aburaage
- 2 Kiri Mochi
- 60 cm Kanphyo, 15cm (5.9 inches) x 4
For The Soup
- ½ tsp Dashi Powder
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin
- 1 cup Water, 240ml
Instructions
- Prepare the Kanpyo: Cut the Kanpyo into 15cm lengths (about 5.9 inches) to create four strings. Soak them in water for 10 minutes, then drain thoroughly.
- Prepare the Aburaage: Pat the Aburaage with a paper towel to remove excess oil and cut it in half.
- Prepare the Kiri mochi: Cut the Kiri mochi in half.
- Assemble: Take a piece of Aburaage, gently spread it out, and insert the mochi inside. Securely close it using the Kanpyo string.
- Bring to a boil: In a saucepan, combine the ingredients for the soup – dashi powder, soy sauce, mirin, and water. Place the pan over medium heat and bring the mixture to a boil.
- Simmer: Once the soup is boiling, reduce the heat to low and simmer the assembled mochi kinchaku in the soup for 10 minutes.
- Serve: Place mochi kinchaku in a bowl and ladle the soup over them.
Video
Notes
- Storage: Store leftover mochi kinchaku with the soup in an airtight container in the fridge for up to 4 days. When ready to eat, reheat it in the microwave until heated through. For freezing, place mochi kinchaku in a freezer bag and store them in the freezer for up to one month. When ready to eat, add the frozen mochi Kinchaku directly to the soup and simmer.
- Portion: 2 mochi kinchaku per serving
- Substitutions: Kanpyo can be replaced with toothpicks.
- Removing excess oil from Aburaage allows the soup to soak in better. Don’t skip this step!
- If the Aburaage is hard to open, put it on a cutting board, place chopsticks on top, and roll it around. This makes it easier to open.
- If you have extra Kanpyo, you can simmer it with the soup and use it as a side dish or filling for onigiri.