Purumochi "Koya-dofu Abekawa-style" recipe!

Introducing the "Koya-dofu Abekawa-style" recipe that gives Koya-dofu a mochi-like texture. You will be surprised to eat it with its plump and chewy mouthfeel! The taste of tofu and mochi is as good as it is, and there is no loss in trying it!

Abekawa style of Koya tofu

● Materials

Click here for what to prepare. I refer to the recipe of "Tsuru Habutae Koya Tofu Honpo".

2 pieces of Koya tofu Potato starch Appropriate amount of oil Appropriate amount of Kinako 4 tablespoons
2 tablespoons sugar
A pinch of salt

Combine the soybean flour, sugar and salt.

● How to make

Rehydrate Koya tofu with water or hot water, squeeze the water and cut.


Cut one piece into three equal parts.


Sprinkle with potato starch.


Heat a little more oil in a small frying pan and fry Koya tofu.


When the whole is crispy, remove it from the oil and remove the rough heat.


Roughly sprinkle boiling water (outside the amount) on the tofu to drain the oil.


Arrange the tofu on a plate and sprinkle with plenty of kinako sugar.

● What is the taste?

It ’s too good! It has a crispy, plump, and fluffy texture when you bite it, and when you chew it a couple of times, it melts into your mouth juicy. The degreased batter stretches out and looks like a real mochi! By frying in oil, the sweetness of the rich tofu spreads gently, and it goes crazy with the slightly salted kinako sugar.


An arrangement recipe unique to Koya-dofu, which has a strong scent of kinako. It is a simple and exquisite snack that overturns the image of Koya-dofu's moso-moso texture. Please give it a try!