Recipe ingredients and directions:
Mochi is usually used as an accompaniment to other foods or as an
appetizer/snack. And the following recipes fall into that category.
Broiled Mochi wrapped in Nori.
Mochi – 2 to 3 cakes per person
Nori – 1 package. Nori is the seaweed that is used to wrap around
rice cakes in Sushi.
it comes packaged in flat cellophane bags and can be found in
nearly all Asian stores and usually in the International Food
section of major supermarkets.
Soy Sauce – enough for dipping — 3 Tbsp.
Broil the Mochi cakes. A toaster oven seems to be the best for
doing this, but the broiler in a full-sized oven will do. Keep
the mochi 4 to 6 inches from the broiling element or flame and turn
the cakes often. As the mochi cooks it will turn brown and begin
to puff. As it nears readiness, the crusty shell will crack and
more mochi will balloon or mushroom out from within. When complete,
the mochi cake will be at least double in size. It is alright for
some charring to ocurr, but don’t go overboard. Like most broiled
items some charring enhances flavor but too much makes it taste
bitter and nasty. Its been a while since I’ve made this but I
think the whole process should take five to ten minutes.
While the mochi is cooking, take your sheets of Nori and lightly
toast it over the open flame on the stove or above the cooking
element of an electric range. Keep the sheet about six to twelve
inches above the flame and moving constantly to prevent it from
scorching. The main goal here is to crispen the sheets up and
remove moisture so that the Nori will be crispy not tough. Just
a couple of seconds should do it.
Using scissors, cut the Nori into strips about 2 inches wide and
4 inches long.
Wrap Nori strips around the hot, broiled mochi, dip into soy sauce,
and enjoy!
Kinako Mochi
Mochi – 2 to 3 cakes per person
Kinako – 1 small bag. Kinako is a flour made from soy beans and
can be purchased from Asian food stores (Japanese stores would probably
be your best bet). It The amount is not critical because the kinako
is only being used here to dredge the mochi through.
Sugar – approximately 1 cup
Water – 2 Quarts
Combine Kinako and sugar. Put into a large shallow dish like a
9-inch pie pan.
Broil Mochi as described in previous recipe.
Bring water to a rapid boild in saucepan.
Dip mochi into boiling water for several seconds (about 5) then
roll mochi in kinako sugar mixture. It is best to dip and roll
one cake at a time to prevent them from sticking together. Serve
mochi in bowls. Sprinkle some extra kinako over the top as desire.
Makes a nice, sweet, chewy snack.
Category: Asian Recipes
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