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.
If you are lucky to have a Mochi machine, you can eat soft and warm Mochi right out of the machine. But for the rest of us, we may need to buy it at markets, and that kind needs to be cooked to be edible. It is usually rectanglar or round shaped hard dried Mochi and sold in a bag in dry food aisle, not in the refrigerated section. You can grill the hard Mochi on a wire mesh or in the toaster oven, or boil in hot water.
A very basic way to eat Mochi is to grill and simply dip in Soy Sauce. What we showed here are several typical ways to prepare Mochi: Isobemaki (with roasted seaweed), with grated Daikon, and with soybean powder. How you eat Mochi is really up to you. Some people make a little pizza out of Mochi with cheese and everything. So be creative! (and because Mochi is thick and sticky, you must chew carefully – please eat safely and don’t choke)
Variations of Mochi Recipe
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Ingredients
Mochi with grated Daikon
- Mochi
- Daikon
- Soy Sauce
- Shichimi red pepper
Kinako Mochi
- Mochi
- 2 Tbsp Kinako soy bean flour
- 2 Tbsp sugar
Instructions
Isobemaki
- Cook Mochi on a wire mesh until the Mochi has expanded and browned. Dip Mochi in soy sauce, and wrap it with Nori.
Mochi with grated Daikon
- Cook Mochi on a wire mesh until the Mochi has expanded and browned. Grate Daikon, and lightly squeeze out the liquid. Place cooked Mochi, top with Daikon, Soy Sauce, and Shichimi.
Kinako Mochi
- Boil water in a pot. Cook Mochi in boiling water for 3-4 minutes.
- Mix Kinako and sugar well. Remove Mochi from hot water, and coat with Kinako mixture.
Video
Naomi
January 2, 2016 at 3:26 pmPlease have real demonstrations with the two ladies, not just written instructions. Glad to see them back for these mochi recipes. AKEMASHITE OMEDETOU GOZAIMASU !
Noriko
January 7, 2016 at 9:21 amNaomi,
Akemashite Omedetou Gozaimasu!
We do have youtube videos if you didn’t notice!
Martin
January 9, 2016 at 6:29 amHello, I want to ask something concerning your last recipe abou making mochi. Can I use a microwave for it and if so how much time do I need to put it in?
Noriko
January 11, 2016 at 11:13 pmMartin,
we haven’t tested in microwave, so we recommend you to follow our recipe to be safe.
Marcus smith
January 16, 2016 at 10:45 amHow long would the mochi last in the fridge before it gets bad.
Yuko
January 17, 2016 at 7:44 pmIt depends on the type of Mochi you buy from the store (or home made.) Some are packaged individually, which tend to last longer.
Melanie
February 1, 2016 at 9:02 pmHi, if I use a regular oven, what temperature do you recommend? and how long? Thank you
Noriko
February 5, 2016 at 1:16 pmMelanie,
Broiler will work.
Samia Davenport
August 17, 2016 at 2:47 amHello guys! I was wondering, when making the mochi homemade should I use the sweet mochi recipe? Is there a specific recipe needed for the more savory dishes. Sorry if I sound ignorant… Thanks!
Noriko
August 19, 2016 at 11:58 amSamia,
sweet mochi recipe is for dessert, not for savory dishes. You could use our Dango recipe depending on what you make.
Tim Song
October 13, 2016 at 8:00 amHi, I was wondering what is the stove top grill plate you use to cook the mochi? Is that something we can find in the US? Thanks!