-
1
If the toothpick is long, the aburaage may tear, so cut off each end with kitchen scissors.
-
2
Using a piece of kanpyo to tie the ends would be even better!
-
3
Open up the aburaage so that they become pouches.
-
4
Pour boiling water over to drain the oil, and stuff with the mochi.
-
5
Secure closed with a tooth pick.
-
6
(See Hints.)
-
7
If the toothpick is long the aburaage bag may tear, so cut off each end with kitchen scissors.
-
8
Using a piece of kanpyo to tie it up would be even better!
-
9
Put the stuffed pouches in a pot, add 500 ml of water and bring to a boil.
-
10
Just before it comes to a boil, add the sugar and mirin.
-
11
When it comes to a boil turn the heat down to low, and put in a small lid that sits right on top of the contents of the pan (otoshibuta or drop lid).
-
12
Simmer for about 15 minutes.
-
13
Turn the pan as shown in the photo halfway through, and simmer for another 5 minutes.
-
14
If you let the sugar penetrate slowly, the mochi won't get hard easily.
-
15
Take the drop lid out and add the soy sauce.
-
16
Simmer over low heat for 15 minutes or so.
-
17
Be careful not to let it burn!!
-
18
(If there's too much liquid, reduce slightly).
-
19
Done!
-
20
If you want the mochi to be even meltier when cool, cut each mochi in 4 pieces, use 8 pieces of aburaage, and the same amount of flavoring ingredients.
