Abura-age Pouches Filled with Mochi
Dashi simmered abura-age pouches stuffed with mochi rice cakes, canned tuna, and kimchee. Each bite is an explosion of different flavors and textures!
Photographed by HITOSHI MATSUSHIMA
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 2)
- 4 mochi rice cakes (pre-cut into rectangles)
- 2 sheets abura-age
- 40 g Chinese cabbage kimchee
- 40 g canned tuna (in water)
- 50 g shungiku chrysanthemum greensNote
- 300 ml dashi
- Just over 1 1/2 tbsp soy sauce
- 1 tbsp soy sauce
- 3/4 tbsp mirin
- 3/4 tbsp sake
Cut the abura-age across in half and open the mouths to form pouches. Place in boiling water and boil for 2-3 minutes. Empty into a strainer to drain.
Squeeze out excess moisture from the kimchee and cut into 1 cm wide strips. Drain and crumble the canned tuna and mix together with the kimchee.
Pluck off the leaves from the chrysanthemum greens.
Fill the abura-age pouches with mochi and equal amounts of the kimchee and tuna mixture. Fasten with toothpicks.
Fill each pouch with a piece of mochi before adding the kimchee and tuna mixture. Be careful not to tear the pouches.
Put [A] and the pouches in a pot and then place over high heat. When it comes to a gentle boil, reduce the heat to low and cover with a drop-lid. Simmer for around 10 minutes, until the mochi has softened. Add the chrysanthemum leaves and simmer briefly. Remove the toothpicks, and plate.