Fried Tofu Pockets: Easy Kimchi, Mochi & Cheese Recipe

A simple recipe involving stuffed and fried tofu pouches has gained traction in Japan, offering a quick and convenient meal or snack option. The dish, featuring fried tofu (aburaage) filled with mochi, kimchi, and cheese, is easily prepared using a toaster or frying pan.

The preparation involves cutting the aburaage in half lengthwise, then filling it with a combination of sliced mochi, cheese, and kimchi. The kimchi is lightly drained before being added to the pouch. The filled aburaage is then cooked, either in a toaster for approximately ten minutes on a medium setting, or in a frying pan.

Online recipe platforms like Kurashiru and Cookpad feature variations of the dish, with both sites emphasizing its ease of preparation and suitability as an appetizer or snack. One recipe originator noted the idea came about due to having leftover mochi. BuzzFeed Japan highlighted the recipe as a quick meal requiring minimal effort, simply involving stuffing the ingredients into the aburaage and cooking.

The popularity of this cooking method extends to other fillings beyond kimchi and cheese. Articles suggest variations including tuna mayonnaise, and other combinations designed to create flavorful and easily prepared meals. A broader trend of utilizing aburaage as a vessel for fillings, whether baked or fried, appears to be growing in popularity, with numerous recipes focusing on this simple technique.

As of February 14, 2026, searches for “oil pouch mochi cheese kimchi” recipes continue to trend on Japanese cooking websites, indicating sustained interest in the dish.