Broiled Mochi wrapped in Nori – Asian Food Recipes

Broiled Mochi wrapped in Nori – Asian Food Recipes

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    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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    Paul

    Owner of Recipe Flow

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