Main ingredients 🥩
silken tofucream cheesestarchtsuyu or saucewasabi
Okjubu Izakaya Mochiridohu
Simmering silken tofu and cream cheese with starch to enjoy a chewy, homemade Japanese-style mochiridohu at home
🙋 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
Ingredients needed 🛒2 servings
- silken tofu 1 pack
- cream cheese 1 tablespoon
- sugar 1 tablespoon
- a pinch of seasoning salt
- starch powder 3 tablespoons
- tsuyu or sauce to taste
- wasabi a little
Recipe 🍳
- Wrap the silken tofu in kitchen paper and gently wipe off the surface moisture, then place it in a bowl.
- Add 1 tablespoon of the best-quality cream cheese and mix thoroughly until no lumps remain.
- Add sugar 1 tablespoon, a pinch of seasoning salt, and starch powder 3 tablespoons, and stir well until no dry powder remains.
- Pour the mixture into a pan and continuously stir over very low heat while simmering.
- As time passes, the starch will cook and form a chewy, transparent gel-like consistency—turn off the heat when this happens.
- Lay plastic wrap flat on a plate, place the cooked mixture in the center, then gather the wrap into a tight ball to shape it.
- Submerge the shaped ball in ice water for 3 to 4 minutes to quickly chill and firm up.
- Remove the plastic wrap, place it on a serving plate, drizzle with tsuyu or oriental sauce, and serve with wasabi and green onions.
- Mix silken tofu and cream cheese together.
- Combine sugar, salt, and starch powder, then simmer over low heat until the mixture becomes sticky and dough-like.
- Wrap in plastic wrap and chill in ice water for 3 to 4 minutes.
- Serve with sauce and wasabi.
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.
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