Have you ever bought Mochi rice cakes for a New Years feast and had too many leftovers? A lot of packaged Mochi today lasts a very long time, but you still may want to use it up in a reasonable amount of time. There are a lot of creative Mochi “recycling” recipes out there, but we suggest this sweet and soft Mochi with Mitarashi Sauce. Originally a Japanese sweet, Mitarashi Dango is skewered Mochi balls. They are grilled and browned first, then a Soy Sauce-based sweet sauce is poured over. Saltiness and a pleasant savory smell from Soy Sauce matches surprisingly well with the rest of the sugary sauce.
By using packaged Mochi in this recipe, you can skip the step of making Dango Mochi balls, and cooking time is substantially shortened. The texture of boiled Mochi is much softer than Dango, and that helps the sauce to coat around Mochi well. Mochi needs to be cooked enough to be soft, but take care not to let it dissolve in the boiling water. Get the sauce ready and lined up, and cook Mochi. Eat when it’s nice and warm. This is such an easy and yummy Mochi makeover, and you’ll use up your leftover Mochi in no time at all!
Mochi with Mitarashi Sauce Recipe
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Ingredients
- 4 pieces Mochi
- 1 Tbsp Katakuriko potato starch
- 1/4 cup sugar
- 2 Tbsp Soy Sauce
- 1/2 cup water
Instructions
- Put Katakuriko, sugar, soy sauce, and water in a small pot. Cook until thickened, stirring constantly. Keep it warm.
- Cut Mochi pieces in half. Cook in boiling water until soft, for a couple of minutes. Place cooked Mochi on a plate and pour the sauce over.
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