Photograph of the finished Kinchaku oden

Japan · Túi đậu phụ nhồi mochi trong nồi oden Kinchaku

Kinchaku oden

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fried tofu aburaage Fried tofu aburaage 16 pieces
  • Photograph of Mochi rice cakes Mochi rice cakes 400 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Dried flounder Dried flounder 40 g
  • Photograph of White radish White radish 800 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Dijon mustard Dijon mustard 40 g

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.

Start cooking