Mochi is rice cake that is made from pounded rice. It is very glutinous and sticky when cooked. Mochi doesn’t have very much flavor by itself other than a rice taste. It is often eaten during the new year holidays as people get lots of Mochi for the dish Ozoni. However, Ozoni is not the only way to eat Mochi, and actually, you could eat in any way and anytime through out the year if you wish.
If you are lucky to have a Mochi machine, you can eat soft and warm Mochi right out of the machine. But for the rest of us, we may need to buy it at markets, and that kind needs to be cooked to be edible. It is usually rectanglar or round shaped hard dried Mochi and sold in a bag in dry food aisle, not in the refrigerated section. You can grill the hard Mochi on a wire mesh or in the toaster oven, or boil in hot water.
A very basic way to eat Mochi is to grill and simply dip in Soy Sauce. What we showed here are several typical ways to prepare Mochi: Isobemaki (with roasted seaweed), with grated Daikon, and with soybean powder. How you eat Mochi is really up to you. Some people make a little pizza out of Mochi with cheese and everything. So be creative! (and because Mochi is thick and sticky, you must chew carefully – please eat safely and don’t choke)
- Soy Sauce
- Nori(roasted seaweed) , cut into long strips.
- Soy Sauce
- Shichimi red pepper
- 2 Tbsp Kinako (soy bean flour)
- 2 Tbsp sugar
- Cook Mochi on a wire mesh until the Mochi has expanded and browned. Dip Mochi in soy sauce, and wrap it with Nori.
- Cook Mochi on a wire mesh until the Mochi has expanded and browned. Grate Daikon, and lightly squeeze out the liquid. Place cooked Mochi, top with Daikon, Soy Sauce, and Shichimi.
- Boil water in a pot. Cook Mochi in boiling water for 3-4 minutes.
- Mix Kinako and sugar well. Remove Mochi from hot water, and coat with Kinako mixture.