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Hopefully the thing in regards to the tips for organic dwelling above provides and opens perception for mothers concerning the significance of natural living. Now could be the time to come to the mochi in abura-age (thin fried tofu) recipe that you've been waiting for. You can cook mochi in abura-age (thin fried tofu) using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mochi in Abura-age (Thin Fried Tofu):
- Take 3-4 of Abura-age (Thin Fried Tofu).
- Use 3-4 of Mochi (Rice Cakes).
- Prepare of <Soup>.
- Get 2 tablespoons of Sake (Rice wine).
- Use 1 cup of Dashi Stock *1 cup Water and 1/2 teaspoon Dashi Powder.
- You need 1 tablespoon of Soy Sauce.
- Provide 1 tablespoons of Mirin *OR 1 teaspoon Sugar.
Instructions to make Mochi in Abura-age (Thin Fried Tofu):
- Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required..
- *Note: This process is optional, but the heat softens Abura-age and next process will be easier. If you don’t have the microwave, soak in hot water is alternative option. Dry with paper towel..
- Cut each Abura-age in half, carefully open and make bags. Place 1/2 piece Mochi in a bag and secure with a toothpick. *Note: Today I tied with Kanpyo..
- Repeat with remaining Abura-age and Mochi, and make 6 to 8 bags..
- Place all the soup ingredients in a saucepan and bring to the boil over medium heat..
- Once the soup starts boiling, gently place the Abura-age bags in the sauce, cook for 5 to 10 minutes or until Mochi is soft..
- *Note: You can cook these Mochi Aura-age bags in the soup of your choice, such as Miso Soup..
Here is how you cook it. Crispy Abura-age with Ham & Cheese. 'Abura-age' is thinly sliced & deep-fried Tofu. This can be used for western cuisine flavours as well. It is, of course, Gluten-free and a great alternative for pizza base, too. Juicy shrimp in crispy fried tofu pouches.
Quite easy isn't it to give this Mochi in Abura-age (Thin Fried Tofu) recipe. Share with friends. Thanks for traveling my blog. Regards.
