When talking about Mochi, many think of the round one filled with a sweet filling like red bean paste or chocolate, strawberry, mango etc. (daifuku).
But from sweet to savory, there are various types of mochi…
Mochi is a Japanese rice cake made from mochigome (糯米), a glutinous short-grain japonica rice.
For savory dishes, mochi is used as a topping for miso soup, Ozoni (a traditional New Year soup with vegetables), hot noodle soup or even as mochi waffles known as moffle.
Usually, for savory recipes, pre-cut dried mochi is used, bought at the supermarket, called KiriMochi if rectangular, and Marumochi if round, which can be boiled, grilled, or fried before use.
My preparation is: the ISOBEYAKI mochi (磯辺焼き) a mochi coated with a mixture of soy sauce and sugar and wrapped with nori seaweed.
Unsure of where to buy it, I made the kirimochi with glutinous rice.
Once the rice has been cooked, it is placed in a large wooden/stone bowl called uru and then pounded with a wooden mallet called kine.
It can then be transformed into kiri mochi.
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Other, Steaming
- Cuisine: Japanese
- Seasonality: All Seasons
Ingredients for kirimochi:
- 14 oz glutinous rice (mochigome)
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 nori seaweed sheets
- to taste rice vinegar
Preparation of isobeyaki mochi:
For the kirimochi:
after rinsing the rice several times, cook it until the water is absorbed.
Spread the rice in a baking dish, if necessary pound to flatten, and keep in the fridge for at least one night.
The next day, cut into squares or rectangles (4 to 6 pieces).
Cooking: bake at 350°F until puffed and golden, about 30 minutes.
Alternatively, fry them in a pan or boil them in water or in the microwave (immersed in water).
For isobeyaki:
mix the soy sauce with the sugar, dip each kirimochi in it.
Cut the nori seaweed with the shiny side facing down.
Wet your hands with rice vinegar and water and partially wrap the kirimochi with a strip of seaweed.
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You can find Daifuku sweet mochi online with many different fillings.
