Mochi Part 1

Mochi - Sticky Rice Cake

Mochi is a very popular food during winter in Japan. It was a tradition in my family that my father made Mochi from sticky rice for a new year celebration. The mochi making process is called Mochi Tsuki. Traditionally we use a big usu and kine. However, recently people use a machine for easy mochi making. A special mochi cake for new year is called Kagami-mochi and we decorate it for about 7 days. My father always made extra mochi so that we could put it in Zoni or Oshiruko.

There are many ways to prepare Mochi. My favorites are Isobeyaki, grilled with soy source, Mochi with red bean paste, and Mochi with Kinako. Sometimes my mother made delicious source with Daikon radish.

Fresh mochi (Tsuki-tate) is the best, however, you don't have a such luxury in the US. The alternative is to go to a Japanese food store and pick up dried Mochi like the above picture. Of course, if you are really into Mochi, you can buy a Mochi Tsuki Machine. Yes, it is available in the US. TIGER SMJA18U MOCHI MAKER 10CUP

Here is my favorite Isobeyaki recipe:

Isobeyaki (Grilled Mochi with soy and seaweed) - Serves 4

8 Kiri Mochi (dried Mochi)

3 Tbs Soy Source

1 Tbs Brown Sugar (Optional)

2 Sheets of Seaweed

Prepare soy source. It can be simply just soy or with sugar. I like to add a little bit sweetness to it by mixing with sugar. Prepare the source in a medium deep plate.

Heat the grill pan. Place the Mochi on the pan and grill them with medium heat. Constantly turn mochi so that each Mochi is grilled evenly.

When the Mochi gets softer and ready to explode, dip mochi in the soy source. Grill them again for a few seconds, front and back. You don't want to burn soy as it would give you a bitter burnt taste. Repeat dipping 1-2 more times. 

Take the Mochi out from the grill pan and lap each mochi with seaweed. Serve while it is hot! When Mochi gets cold, it gets harder.