Okjubu Izakaya Mochiridohu
Simmering silken tofu and cream cheese with starch to enjoy a chewy, homemade Japanese-style mochiridohu at home
Ingredients needed 2 servings
Recipe
Cooking tips
- Keep the heat very low—high heat can cause the starch to stick to the bottom or burn, so constant stirring is essential.
- Chill thoroughly in ice water to ensure the outer layer stays bouncy and chewy, preserving its signature texture.
Recommended for
- Those who want to make authentic izakaya-style gourmet appetizers at home.
- People looking to experience a unique, soft yet chewy tofu dessert.
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