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!

Abura-age Pouches Filled with Mochi
Photographed by HITOSHI MATSUSHIMA


Recipe by
Junko Takagi

Average

Vegetables

Beans & Tofu

Other

420kcal

20minutes

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 greens
    Note

    *Or mizuna.

  • [A]

    • 300 ml dashi
    • Just over 1 1/2 tbsp soy sauce
    • 1 tbsp soy sauce
    • 3/4 tbsp mirin
    • 3/4 tbsp sake

Directions

1

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.

2

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.

3

Pluck off the leaves from the chrysanthemum greens.

4

Fill the abura-age pouches with mochi and equal amounts of the kimchee and tuna mixture. Fasten with toothpicks.

Advice

Fill each pouch with a piece of mochi before adding the kimchee and tuna mixture. Be careful not to tear the pouches.

5

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.