Craving a delicious mochi treat? This Mochi Kinchaku, a Japanese rice cake wrapped in seasoned deep-fried tofu, is a genuinely satisfying dish for you! Learn how to make it!
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
- Warm and comforting, this wintertime food is a breeze to make in one pot.
- With just a handful of simple ingredients, this simmered dish is packed with deliciousness!
- Loved by kids and adults, it’s a family favorite everyone can enjoy.
You’ll need the following ingredients to make this Mochi Kinchaku:
- Aburaage, or tofu pouch or bean curd, is a thinly sliced, deep-fried tofu.
- Kiri Mochi is a chewy Japanese rice cake made from glutinous rice, cut into rectangles, and packaged individually for convenience. You can check out more ways to use it in Kiri Mochi Recipes.
- Kanpyo, or dried gourd shavings, is a traditional ingredient often used in simmered dishes or sushi rolls. The string is for tying up the aburaage. You can also use a toothpick, as shown in the photo in Step 5.
- Dashi, a Japanese stock crafted from fish and seaweed, is a key ingredient in determining the soup’s flavor. I opt for kombu dashi powder, a vegan alternative in this recipe. If you like to make homemade dashi, learn in A Quick Guide To Japanese Soup Stock.
How To Make Mochi Kinchaku: STEP BY STEP
Here are some quick visual instructions! You can go to the printable recipe card below for all the detailed ingredients and instructions.
Soak the kanpyo in water.
Remove the excess oil from the Aburaage and cut it in half.
Cut the Kiri mochi in half.
Insert the mochi inside the aburaage.
Close the aburaage with a Kanpyo strip. You can also use a toothpick, as shown on the right.
Simmer the mochi kinchaku in the soup.
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.
- Improving soup absorption: Removing excess oil from Aburaage allows the soup to soak in better. Don’t skip this step!
- Easy Aburaage opening: If it is hard to open, put it on a cutting board, place chopsticks on top, and roll it around. This makes it easier to open.
- Using leftover Kanpyo: If you have extra Kanpyo, you can simmer it with the soup and use it as a side dish or filling for onigiri.
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.
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More Mochi Recipes You Will Love
I hope you enjoy this Mochi Kinchaku! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Mochi Kinchaku (Japanese Rice Cake in Tofu Pouch)Print Pin Save
- 1 Saucepan
- 2 Aburaage
- 2 Kiri Mochi
- 60 cm Kanphyo, 15cm (5.9 inches) x 4
- 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.
- 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.