What is Mochi and Mochi Recipe

What is Mochi and Mochi Recipe

What is Mochi?

mochi tsuki
Mochi tsuki
Mochi is a Japanese rice cake, seen generally in the form of a little, round cake which could be eaten with condiments like soy sauce, grated daikon, or seaweed. As a confection, it also could be eaten with kinako (roasted soy bean flour) or anko (azuki bean paste). Traditionally, pounding steamed glutinous rice in a large mortar makes mochi, called “usu”, with a wooden mallet called “kine”. Mochi tsuki is the Japanese term for the traditional style way of beating the steamed glutinous rice to make mochi. The tacky mounds of rice are made from mochigome, a sweet and sticky rice, distinct from the steamed rice daily eaten.

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Mochi History

mochi new year
Zouni, new year meal with mochi
Mochi was initially made for Kami(“gods”) at shrines as offereing. This offering was subsequently cut into little bits and given to individuals for fortune and good health. Afterwards, the mochi came to be eaten on several festive occasions throughout the Heian Era (794–1185) and it became an essential part of the Japanese new year.

How to cook and eat Mochi?

mochiNowadays, mochi becomes a popular Japanese food and you can enjoy mochi year round. Mochi is quite light, and the variations for groundwork are numerous. When eaten fresh, mochi is a soft and sweet cake and frequently joined with dipping sources. The air dried kind of mochi is occasionally roasted on a brazier before being added to the soup groundwork or dunked in a mixture of sugar and soy sauce, or other sauces. In the kind of manju or daifuku, soft cakes are filled up with other fixings or sweet red bean paste. Mochi can be made at home using automatic mochi makers, which were created to steam sweet rice and knead it into mochi.

Mentai Mayo Mochi Dumpling Wrap Pizza Recipe

Very easy Japanese mochi pizza!
mentai mayo mochi dumping wrap pizza
Prep time:
Coock time:
Total time:

Ingredients (Serves 4)


Cooking Directions

  1. Slice the mochi in to 4 pieces and then cut into half  (make eight equal slices in one mochi).
  2. Peel the skin of mentaiko (cod roe) and mix with mayonnaise.
  3. Put the dumpling wraps on an almi foil wrap.
  4. Put 2 slices of mochi, cheese, 2) on the dumping wrap and sprinkle with parsley flakes.
  5. Toast for around 5 mins. It get burn easily so be careful not to toast too much.

Recipe by:

Agedashi Mochi Recipe

agedashi mochi

Ingredients (Serves 2)

  • 2 pieces mochi
  • 1 shishito
  • 1/2 cup (100cc) dashi soup stock
  • Japanese radish grated for garnish
  • Ginger, fresh and grated for garnish
  • Potato starch, as needed
  • Nori (seaweed), as needed

Cooking Directions

  1. Cut mochi into halves
  2. Sprinkle mochi with potato starch.
  3. Deep-fry mochi at 350 degrees F until mochi swells, then fry shishito in the same pan.
  4. Drain excess oil from mochi and shishito.
  5. Boil dashi soup stock in a pan.
  6. Add mochi [4] into the pan and simmer for 1 minute.
  7. Place mochi on a plate.
  8. Put grated daikon and ginger, fried shishito on top, and sprinkle shredded nori.

Recipe by:

Gohei Mochi Recipe

Gohei-Mochi_00

Ingredients (Serves 10 bars)

For steamed rice, slightly more water added than usual to made the rice stickier

  • 360 ml rice (2 Japanese go cups)
  • 405 ml water (2&1/4 Japanese go cups)
    *1 Japanese go cup = 180 ml

For sauce, mixed and prepared in a 9 inch deep pan

  • 3 Tbsp. soy sauce
  • 3 Tbsp. mirin
  • 1.5 Tbsp.s miso
  • 6 Tbsp. brown sugar
  • 4 Tbsp. sake
  • 3 Tbsp. white sesame seed
  • 1/2 tsp. grated ginger
  • 1 Tbsp. finely chopped roasted peanut or walnuts
  • 10 pairs of disposable wooden chopsticks
  • White sesame oil

Cooking Directions

    Gohei-Mochi_01

  1. MAKE THE DOUGH OF MOCHI
    In a large bowl, mash steamed rice with the back of a rice spatula. Steamed rice should not be thoroughly mashed. You will see some grains remaining.
  2. SHAPE
    Lay plastic wrap on a plate. Drop a few drops of white sesame oil on the plastic wrap and spread. Scoop about 6 tablespoons of rice onto the plastic wrap. Place a pair of disposable wooden chopsticks in the center of the rice. Shape the rice into flat oval. Make sure the rice is being attached to the chopsticks and will not fall off while cooking.
  3. Gohei-Mochi_02aGohei-Mochi_02bGohei-Mochi_02cGohei-Mochi_02d

    Gohei-Mochi_03

  4. GRILL
    Grill the mochi over a grill net (or a grill pan) over medium heat until the both sides are lightly brown for about 3 minutes each.
  5. SAUCE AND SERVE
    Gently heat all of the ingredients for the sauce, bring it to a boil. Keep gentle boiling for about 1 minute until the sauce gets a little thicker. Not very thick and sticky. Spread the sauce over the mochi, serve immediately.
  6. Gohei-Mochi_04aGohei-Mochi_04b

Tips

  • Mochi can be prepared the previous night. Grill and sauce the day of serving.

Recipe and photos by: Yasuko Muro

Imo Mochi (Potato Cake) Recipe

Imo-Mochi_00

Ingredients (Serves 20-25 pieces)

For mochi dough

  • 2 lb yellow potatoes
  • 1 tsp. salt
  • 2 cups potato starch

For sauce, mixed and prepared in a small bowl

  • 4 Tbsp. soy sauce
  • 12 Tbsp. water
  • 12 Tbsp. brown sugar
  • 4 TTbsp. mirin
  • 2 Tbsp. potato starch
  • 4 Tbsp white sesame oil
  • Tiny square pieces yakinori*, if you like

Cooking Directions

  1. MAKE THE DOUGH OF MOCHI
    Imo-Mochi_01
    In a medium (3-4 qt) sized cooking pot, cover potatoes with cold water and bring to a boil. Turn the heat down to low, gently boil until there is no resistance when the center is pierced with a stick, for about 15-25 minutes, depending on size.
  2. Imo-Mochi_02

  3. Transfer the potatoes to a bowl of cold water with tongs to remove excess heat. Discard the water in the bowl. The potatoes are still warm. When the potatoes get enough cool to touch by hand, peel them.
  4. In the potato bowl, add salt and potato starch. Mash the potatoes, mix together, knead well.
  5. Imo-Mochi_03aImo-Mochi_03b

  6. SHAPE
    Shape the mochi dough into 2 inches diameter sticks, and cut into 1/2 inch thick pieces. Add extra starch if the dough is too sticky to shape. Shape into a flat round.
  7. Imo-Mochi_04aImo-Mochi_04b

  8. PAN-GRILL
    Heat a teaspoon of white sesame oil over medium heat in an 11 inch fry pan. Place the mochi, pan-grill to golden brown both sides, for about 1-2 minutes on each side.
  9. Imo-Mochi_05aImo-Mochi_05b

  10. GLAZE
    Once turn the heat off. Mix the prepared sauce once again. Carefully spoon the sauce over the mochi, about 1.5 tablespoons for each piece. Flip the mochi, and cook over low heat, glaze, for 1 minute or less.
  11. Imo-Mochi_06aImo-Mochi_06b

    Imo-Mochi_07

  12. SERVE IMMEDIATELY
    Sprinkle yakinori* over the mochi, if you like.

Tips

    Imo-Mochi_nori

  • *Yakinori: Nori is dried sea vegetable which is used to wrap sushi. It is sold in package of large (8×7.5-inch) flat sheets. Nori should be toasted until crisp before using. Now many of packages come already toasted and are labeled as yakinori.
  • Pumpkin or sweet potatoes can be substituted for yellow potatoes.
  • Mochi can be made up to 5 days ahead, grilled and sauced the day of serving. Cover and keep in the fridge.
  • Sauce can be made up to 7 days ahead. Mix the sauce well again, when you use it.

Recipe and photos by: Yasuko Muro

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