Kinchaku oden

Method

1. 1 Pour boiling water over the aburaage for 30 seconds to rinse off any old frying oil.
2. 2 Skipping the step of pouring boiling water will cause the entire pot of oden to have an oily film on the surface and the broth to become cloudy.
3. 3 Cut off one end of the aburaage pouch, open it up, and stuff it with mochi.
4. 4 Tie the bag opening with blanched scallion stalks; the stalks are edible, so toothpicks aren't needed.
5. 5 Simmer the kombu and dried halibut broth for 15 minutes, then season with soy sauce and mirin.
6. 6 Cook the radishes in broth for 40 minutes, then add the kinchaku bag for the last 12 minutes and serve with wasabi.

With an appliance

• Pressure cooker 55 min

  Replace the radish cooking step in step 6: cook the radish in broth under high pressure for 7 minutes, then quickly release the pressure; open the lid, add the kinchaku bag, and cook with the lid open for 12 minutes to prevent the mochi bag from bursting.