Inari Mochi
Inari Mochi, or Mochi Kinchaku - Chewy Mochi Stuffed in Savory Tofu Packets
Looking for a new twist on your favorite Inari recipe? Try this irresistible Inari Mochi, featuring aburaage (deep-fried tofu) stuffed with chewy mochi and soaked in a savory soy sauce broth. This comforting dish is my family’s favorite, perfect for cozy dinners or as a delightful addition to your oden spread.
Known in Japan as Inari Mochi, or Mochi Kinchaku (Kinchaku translates to "drawstring bag" in Japanese), this dish is often enjoyed as part of oden, a classic Japanese hot pot. It's also a popular choice at convenience store oden counters (konbini oden) for a quick, satisfying treat. Now, you can recreate this delicious dish at home with ease by following the steps how to make Inari Mochi below:
RECIPE
Servings: 6 pcs
Time: 20 minutes
Ingredients:
3 pcs Aburaage tofu packet
3 pcs Mochi
1 cup Water
2 tbsp soy sauce
2 tbsp mirin
2 tbsp Sugar
1 tsp dashi powder (Japanese soup stock)
2-3 spaghetti noodles
My Kitchen Tools:
Instructions:
1. Prepare the Aburaage:
Pour boiling water over the aburaage to remove excess grease, then pat them dry with a paper towel.
Cut each aburaage rectangle in half to create square-shaped pockets. Gently roll a chopstick inside each piece to open the pockets easily.
2. Stuff the Pockets:
Cut the rectangle shaped mochi into halves to fit inside the aburaage pockets.
Place one piece of mochi into each pocket. Use a small length of uncooked spaghetti to seal the opening by threading it through the edges.
3. Simmer the Inari Mochi:
In a medium-sized pot, combine water, soy sauce, mirin, sugar, and dashi powder. Bring the mixture to a gentle simmer over medium heat.
Add the mochi-filled aburaage pockets to the pot, ensuring they are submerged in the broth. Place a drop lid (or parchment paper) on top to keep them immersed.
Simmer on low heat for 10-15 minutes, occasionally spooning the broth over the pockets to ensure even flavor absorption.
4. Serve and Enjoy:
Once the mochi inside has softened and the aburaage has absorbed the savory broth, remove from heat. Serve while it’s hot.
Inari Mochi, or Mochi Kinchaku History in Japan:
Mochi Kinchaku has its roots in traditional Japanese cuisine, where it has been a staple in oden for centuries. Oden, a one-pot dish enjoyed especially during colder months, dates back to the Edo period (1603-1868). It was originally a simple preparation of tofu and vegetables simmered in dashi-based broth, but over time, more ingredients like eggs, fish cakes, and mochi were added to the mix.
The "kinchaku" shape, resembling a traditional Japanese drawstring purse, became a creative way to serve mochi within oden. The aburaage acts as a flavorful wrapper that absorbs the rich broth, while the mochi inside provides a chewy contrast. Today, Mochi Kinchaku remains a beloved addition to oden, symbolizing the ingenuity of Japanese culinary traditions.
