How To Enjoy Japanese Mochi

Name: How To Enjoy Japanese Mochi
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 3 pieces kirimochi or homemade mochi; 2 Tbsp kinako (soybean flour); 1 Tbsp sugar; 1 cup hot water; 2 Tbsp soy sauce; 1 Tbsp sugar ((optional; some people eat Isobeyaki without sugar, but my family always makes it with sugar)); 2 sheets nori (seaweed) ((I use seasoned nori/ajitsuke nori)); 1 Tbsp red bean paste (anko)

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Prep Time: 2 minutes

Cook Time: 10 minutes

Total: 12 minutes

Servings: 3

Cost: $6.19 /serving

Author : Namiko Chen

mochi

Ingredients

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3 pieces kirimochi or homemade mochi2 Tbsp kinako (soybean flour)1 Tbsp sugar1 cup hot water2 Tbsp soy sauce1 Tbsp sugar ((optional; some people eat Isobeyaki without sugar, but my family always makes it with sugar))2 sheets nori (seaweed) ((I use seasoned nori/ajitsuke nori))1 Tbsp red bean paste (anko)

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Place mochi in a toaster oven and toast until puffed up and golden brown, about 10 minutes. You can also pan-fry, boil it in the water, or microwave. For microwaving, put a mochi in a bowl, add water to cover it, and microwave.

Step 3

Once mochi is puffed up, gently smash the mochi with your hand.

Step 4

Mix together kinako and sugar in a bowl. Prepare a small bowl of hot water.

Step 5

Dip the cooked mochi in the hot water, then dredge in the kinako mixture.

Step 6

Mix together soy sauce and sugar in a bowl and microwave for 20 seconds.

Step 7

Soak the smashed mochi in soy sauce and sugar mixture and wrap with seasoned nori.

Step 8

Pull the smashed mochi from both sides and wrap around anko. It’s sticky, so be careful when handling.