Recipe: Mochi Kinchaku
Did you know that you can make oden (the vegetables, tofu, eggs and other ingredients you see simmering in a hot broth in convenience stores) at home? This recipe is for a popular oden dish consisting of a pouch of fried tofu with a ball of sticky rice inside. It is named after a kinchaku, a type of traditional Japanese purse.
Makes 4 servings
2 sheets of abura-age (pre-fried tofu)
1.5 tablespoons sugar
1.5 tablespoons soy sauce
1.5 tablespoons mirin
200 milliliters dashi
4 pieces of dried mochi (rice cake)
40 centimeters of kanpyo (かんぴょう or 干瓢; dried shavings of calabash)
1. Soak the kanpyo in water. Meanwhile, cut the abura-age in half, then boil in water for one minute. Drain the water. Open the abura-age to make it into bag. Place a ball of mochi in each bag and tie closed with a kanpyo strip.
2. Place the abura-age bags in a pan with the sugar, soy sauce, mirin and dashi, and cook partially covered for about 20 minutes.
3. Serve the mochi kinchaku with a little of the broth and boiled vegetables.