Today I introduce you to “Mochi stuffed Fried Tofu Abura-Age in Dashi Soup”. The abura-age is juicy from soaking in delicious dashi soup and the mochi has a nice and soft texture.
Abura-age is a common food in Japan, deep-fried thin sliced tofu. You can find it in many Asian grocery stores.
Mochi is a traditional Japanese food. It is a soft rice cake made from steamed sticky rice. There are some products called MOCHI ice cream which is ice cream wrapped with a thin pieces of mochi. This sometimes makes people think all mochi is ice cream related. Therefore, please be aware that in Japan when you order mochi you will get a soft and sticky rice cake rather than ice cream.
Mochi staffed fried tofu is a very popular ingredient for hot pot dishes in Japan.
Ingredients (serving 2)
- 1 piece Abura-Age fried tofu
- Boiling water
- 2 pieces Satoh’s Kirimochi (Rice Cake)
- 2 cups water
- 1 pack Yamaki Soup Stock Series (Kelp Dashi)
- 1 small carrot, peeled and sliced
- 1-inch-length Daikon radish, peeled and sliced
- 2 shiitake mushrooms, sliced
- 2 tablespoons cooking sake
- 1 tablespoon soy sauce (gluten free if necessary)
- 1/4 teaspoon salt
The recipe is easy.
Drizzle abura-age with boiling water to remove excess oil from their surface. Cut in half, put a piece of mochi in, and seam with a toothpick.
In a sauce pan, combine water, dashi stock powder, carrot, daikon radish, shiitake mushroom, cooking sake, soy sauce and salt. Bring to a boil and simmer over medium-low heat for 10 minutes. Add the mochi staffed abura-age and cook for 5 minutes. Flip them halfway through.