Cara Menikmati Mochi Jepang

Name: Cara Menikmati Mochi Jepang
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 3 pieces Japanese rice cake (kiri mochi); 2 Tbsp kinako (roasted soybean flour); 1 Tbsp sugar; 1 cup hot water; 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 called ajitsuke nori)); 1 Tbsp sweet red bean paste (anko)

We enjoy various types of mochi rice cakes in Japan, especially for Japanese New Year. In this recipe, you'll learn how to prepare at home the three most popular flavors of mochi—kinako (roasted soybean flour), isobeyaki (soy sauce with nori), and anko (sweet red bean paste).

⏱ 12 min 🔨 Prep 2min 🔥 Cook 10min 📊 Easy 🍽 3 servings ⭐ 4.7 (21) 👁 4

Ingredients

3 servings

3 pieces Japanese rice cake (kiri mochi)
2 Tbsp kinako (roasted soybean flour)
1 Tbsp sugar
1 cup hot water
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 called ajitsuke nori))
1 Tbsp sweet red bean paste (anko)

Instructions

Gather all the ingredients.
Place 3 pieces Japanese rice cake (kiri mochi) in a toaster oven and toast until puffed up and slightly 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. If you use warm, fresh Homemade Mochi, skip the toasting step and move on to the flavoring step.
Once the mochi pieces are puffed up, gently smash them with your hand. From here, dress your mochi with roasted soybean flour, soy sauce, and sweet red bean paste.
Mix together 2 Tbsp kinako (roasted soybean flour) and 1 Tbsp sugar in a bowl. Prepare a small bowl with 1 cup hot water.
Dip the smashed mochi in the hot water, then dredge it in the kinako mixture.
Mix together 2 Tbsp soy sauce and 1 Tbsp sugar in a bowl. Microwave for 20 seconds to dissolve the sugar.
Briefly soak the smashed mochi completely in the soy sauce and sugar mixture. Then, wrap with 2 sheets of seasoned ajitsuke nori (dried laver seaweed).
Pull the smashed mochi from both sides and wrap it around a 1 Tbsp scoop of anko (sweet red bean paste). It's sticky, so be careful when handling.
Serve the mochi immediately while warm.

Nutrition per serving

Protein4g

Carbs36g

Fat1g

163kcal

4gProtein

36gCarbs

1gFat

💰 Cost Estimate

Total Ingredients
$216.00

Per Serving
$72.00/serving

🏠 Savings
~$432.00 vs buying!

📋 Price Breakdown (75% ingredients detected)

Ingredient	Amount	Subtotal
Japanese rice cake	3 pieces	$182.00
kinako	2 tbsp	-
sugar	1 tbsp	$1.00
hot water	1 cup	-
soy sauce	2 tbsp	$30.00
sugar	1 tbsp	$1.00
sheets nori seaweed	2	-
sweet red bean paste	1 tbsp	$2.00