Courtesy of The Japanese Women’s Society of Honolulu, published in “Kokoro: From the Heart, Cherished Traditions in Hawaii”.
Ingredients:
8 Aloha Tofu Small Aburage (fried bean curd)
8 pieces plain mochi (rice cake)
1 1/2 cups chicken broth
1 tablespoon mirin (Japanese rice vinegar)
2 tablespoons shoyu (soy sauce)
1 1/2 tablespoons of sugar
Preparation:
Cut slits in aburage to form a pocket. Place a piece of mochi in each aburage and secure with a foodpick. Combine remaining ingredients; add mochi-stuffed aburage and cook over low heat for 30 minutes.
