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Mochi with Mitarashi Sauce Recipe

Mochi with Mitarashi Sauce

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.

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Daifuku Mochi Recipe

Daifuku

Daifuku Mochi is rice cake with Anko, sweet red bean paste, inside.  Daifuku Mochi is one of the most traditional but very popular Japanese sweets.  It was first made almost 700 years ago, but not as a sweet dessert.  Then, sugar was rare, but Daifuku became more like today’s when sugar was more readily available to people (even though it was still very precious) 200 years ago.  Today,  you can buy Daifuku Mochi everywhere in Japan, from Japanese sweet shops to convenience stores.  People like us living outside Japan may not have such access to this delicious dessert, however, once again, we can make it at home!  Homemade Daifuku is so soft and yummy, and surprisingly easy to make if you follow the steps.  Once you taste it, you may not want store-bought ones any more anyway.

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Variations of Mochi Recipe

Mochi

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.

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Ozoni (Zoni) Recipe

Ozoni (Zoni) Recipe


Ozoni (お雑煮) is a special soup with Mochi (rice cake) in it that you eat in the morning on New Year’s Day in Japan.  We decorate the house with Mochi to dedicate to the New Year, and eat it to celebrate and hope for a good year.  We have a big meal called Osechi along with Ozoni, but we’ll talk about that some other time.

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