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 for you! Learn how to make it!
Equipment
Ingredients
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.
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.
Video
Nutrition
Serving: 1servingCalories: 218kcal
This nutritional information is estimated and provided for general reference only.