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Microwave Mochi

(from: "More Easy Cooking...The Island Way"
by Ann Kondo Corum)
Serves 4. Ingredients:

1 c. mochiko(rice flour)
1 c. sugar
1 c. water
1/2 tsp. vanilla
drop of red or green food coloring
kinako(soy bean flour) or katakuriko(potato starch)

Directions:

Mix all ingredients together and pour into a 4' X 6' microwave pan that has been lightly greased. (The pan that comes with the microwave cake mix works perfectly).
Cover with plastic wrap and microwave on high for 5 minutes.
If your microwave does not rotate, turn pan after 2 minutes.
Remove plastic wrap.
Cool and cut into squares with a plastic knife (it prevents sticking).
Roll in kinako or katakuriko.

2 drawings from: www.j-link.or.jp

Mochi Pop

12oz Mochi Pop: Macadamia toffee coated popcorn mixed with mochi crunch (crackers). A great island favorite. $5.99 Aloha for visiting Akamai Hawaiian Trades... If there are any questions or comments? Feel free to contact us via e-mail. http://www2.viaweb/hawaiian/12ozmochipop.html

3 mochi recipes

(1) Yaki Mochi:

Broil mochi on the [grill], add taste to desire.

Isobemaki:: Broil with soy sauce, and roll with nori.

Abekawa:: Broil mochi, soak in hot water, then cover with a mixture of sugar, kinako (bean powder).
Sugar & Soysauce:: Eat with tare of soy sauce and sugar.

(2) Age Mochi:

Fry mochi in middle temperature oil. Add sauce to desired taste. Soy sauce, soy sauce & sugar, gomadare (4 table spoons irigoma, 1 teaspoon sugar, 1 tablespoon soy sauce).

(3) Kaki Mochi

Fry dried mochi in small pieces, oil temperature low, shake salt over when cooked. Thinly sliced mochi become like balloon, soft and crispy, when it fried in low tempreture oil. If tempreture of oil is high mochi become lightly browned solid agesenbei.

from: www.osakagas.co.jp
[ Index ] [ Japanese ]
Same place as 'how to keep mochi fresh'

20 Different Ways To Eat Mochi

There seems to be endless variations to the way that mochi is eaten. In Japan, each region has a different way of eating mochi or a different ingredient which can be added as it is being pounded. Here in Canada many of these traditions have been continued and new ways of eating mochi have been created. Here is a list of some variations, try to guess why the go-ishi are black or white in relation to the content of the suggestions, according to my opinion:

Eat it plain - right out of the usu [mortar] and freshly rolled! Dip it in daikon oroshi (grated Japanese radish) and shoyu (soya sauce). For variations, add chopped green onions or katsuobushi (dried, grated bonito [fish-stock] flakes). Yaki nori (dried sheets of seaweed). Dip the mochi into shoyu, wrap it in a piece of nori and heat it until the nori is cooked. With anko (sweetened, cooked azuki beans) inside of the mochi, or a hot broth of anko with bits of mochi dropped in it, whick is called oshiruko.

Raisin mochi. Add a handful of raisins to the batch while it is being pounded. Excellent later when defrosted and either toasted in the broiler or microwaved. Toasted mochi, dip in shoyu and cover with ajinomoto (MSG). [What kind of idiot uses MSG?! That stuff is bad!] Mix bite-sized pieces in natto (fermented soybeans) with shoyu and wasabi (Japanese horseradish) or karashi (Japanese yellow mustard). Mix bite-sized pieces in tororo imo (grated Japanese yam), mix with a little powdered dashi (soup stock) and shoyu. Sprinkle bits of shredded nori on top.