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mochi kinchaku
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Prep Time: 2 minutes

Cook Time: 23 minutes

Total: 25 minutes

Servings: 4

Cost: $3.38 /serving


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Step 1

Pour boiling water over the aburaage to remove excess oil. Cut both pieces in half and use a rolling pin or hit with the back of a knife to soften them (this will make them easier to open).Cut the mochi blocks in half.

Step 2

Slowly pull apart the two faces of each piece of aburaage, taking care not to break them.

Step 3

Put a mochi cube inside an aburaage pouch, then fold the top closed in a zigzag pattern, like a fan. Thread a toothpick through the folds to hold the pack closed. Repeat for the other 3 pieces.

Step 4

Put the broth ingredients into a pot, add the tofu pouches and bring to a boil. Reduce heat to low, cover with a drop lid and simmer for 20 minutes.