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From sweet to savory, there are various types of mochi (Japanese rice cake) we enjoy in Japan. In this recipe I’ll show you how to make mochi in three different delicious flavors at home.
How To Enjoy Japanese Mochi
INGREDIENTS
- 3 pieces kirimochi or homemade mochi
For Kinako Mochi
- 2 Tbsp kinako (soybean flour)
- 1 Tbsp sugar
- 1 cup hot water
For Isobeyaki (soy sauce)
- 2 Tbsp soy sauce
- 1 Tbsp sugar (optional; some people eat Isobeyaki without sugar, but my family always makes it with sugar)
- 2 sheets nori (seaweed) (I use seasoned nori/ajitsuke nori)
For Anko Mochi (red bean paste)
- 1 Tbsp red bean paste (anko) (for homemade anko recipe, click here)
INSTRUCTIONS
- Gather all the ingredients.
- Place mochi in a toaster oven and toast until puffed up and golden brown, about 10 minutes. You can also pan-fry, boil it in the water, or microwave. For microwaving, put a mochi in a bowl, add water to cover it, and microwave.
- Once mochi is puffed up, gently smash the mochi with your hand.
To Make Kinako Mochi
- Mix together kinako and sugar in a bowl. Prepare a small bowl of hot water.
- Dip the cooked mochi in the hot water, then dredge in the kinako mixture.
To Make Isobeyaki
- Mix together soy sauce and sugar in a bowl and microwave for 20 seconds.
- Soak the smashed mochi in soy sauce and sugar mixture and wrap with seasoned nori.
To Make Anko Mochi
- Pull the smashed mochi from both sides and wrap around anko. It’s sticky, so be careful when handling.
NUTRITION
Calories: 163 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 88 mg · Potassium: 116 mg · Fiber: 1 g · Sugar: 34 g · Vitamin A: 94 IU · Vitamin C: 1 mg · Calcium: 9 mg · Iron: 1 mg
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