Inari-Mochi - MOCHI

Method

• If the toothpick is long, the aburaage may tear, so cut off each end with kitchen scissors.
• Using a piece of kanpyo to tie the ends would be even better!
• Open up the aburaage so that they become pouches.
• Pour boiling water over to drain the oil, and stuff with the mochi.
• Secure closed with a tooth pick.
• (See Hints.)
• If the toothpick is long the aburaage bag may tear, so cut off each end with kitchen scissors.
• Using a piece of kanpyo to tie it up would be even better!
• Put the stuffed pouches in a pot, add 500 ml of water and bring to a boil.
• Just before it comes to a boil, add the sugar and mirin.
• 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).
• Simmer for about 15 minutes.
• Turn the pan as shown in the photo halfway through, and simmer for another 5 minutes.
• If you let the sugar penetrate slowly, the mochi won't get hard easily.
• Take the drop lid out and add the soy sauce.
• Simmer over low heat for 15 minutes or so.
• Be careful not to let it burn!!
• (If there's too much liquid, reduce slightly).
• Done!
• 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.