Wipe excess oil from aburaage with paper towel, roll lightly with a rolling pin, and cut into halves to create pouch shapes.

Cut mochi into 1cm cubes. Mince carrot and shiitake mushrooms, and shell the edamame.

Mix ground chicken with sake, salt, and grated ginger in a bowl until sticky. Add carrot, shiitake, edamame, and mochi, then divide into 4 portions.

Stuff the aburaage pouches with the filling and secure the openings with toothpicks.

Heat mentsuyu and water in a pot until boiling, then add the pouches. Cover with a drop lid and simmer on low heat for 10 minutes.