rice cakes wrapped with deep-fried tofu pouch

  • Serves: 2
  • Calories: 252 kcal
  • Total Time: 25 m
    • Prep: 10 m
    • Cook: 15 m
  • Japanese: Mochi kinchaku

ingredients:

step 1:

Cut the deep-fried tofu pouches in half.

step 2:

Roll a chopstick over each deep-fried tofu pouch to make it easier to open. Gently open each to make a deep bag.

step 3:

Put the deep-fried tofu pouches on a colander and pour the hot water over them. After they have cooled, squeeze the water from them.

step 4:

Cut the rice cakes in half. Put one rice cake into each deep-fried tofu pouch. Close the top of each deep-fried tofu pouch with a short wooden or metal cooking stick.

step 5:

Put the bonito soup stock, soy sauce, sugar and sake in a pan. Being to a boil. Add rice cakes wrapped with deep-fried tofu pouches and simmer for about 13 minutes on medium heat.

comment:

Rice cakes suit deep-fried tofu pouches, and the taste of the soup soaks into them well and makes this a very delicious dish. Rice cakes wrapped with deep-fried tofu pouches are used as ingredients of oden (vegetables, fish dumplings and various other articles of food stewed in a thin soy soup, and served hot).