Japanese Mochi Recipes- 4 Delicious Ways (餠のおいしい食べ方)

January 9, 2020Mrs. Lin's Kitchen

Eating mochi is a tradition in Japan during the new year because Mochi sounds similar to the Japanese word for “to hold” or “to have”. Therefore eating Mochi signifies hopes of gaining good fortune over the coming year. Today, I’m sharing with you 4 delicious ways you can enjoy kiri mochi at home.

Kiri mochi is pre-cut mochi that are individually packaged in plastic bags and sold in the supermarkets. Most Japanese buy mochi or kiri mochi from the supermarkets because it takes a lot of effort to freshly made mochi from glutinous rice and is also quite time-consuming.

These kiri mochi come in different shapes and colors, and here in the U.S., you can find them at Japanese supermarkets like Nijiya or Mitsuwa.

Ingredients

Peanut Mochi Kiri
  • Mochi
  • 3 parts of peanut powder
  • 1 part of powdered sugar
Sesame Mochi Kiri
  • Mochi
  • 3 parts of black sesame powder
  • 1 part of powdered sugar
Isobayaki Mochi Kiri
  • Mochi
  • Soy sauce
  • Nori sheets
Anko Mochi Kiri
  • Mochi
  • Red bean paste

If you don’t like soybean powder, peanut powder is a great substitute. If you are allergic to peanuts, please use almonds or other nuts that you like. Peanut powder, sesame powder, and red bean paste are easily found in the Asian market but you can make them from scratch as well.

Recipe

I hope you enjoy this recipe. Please leave me some comments below. Thanks again for visiting my blog and Happy New Year!

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Japanese Mochi (餠のおいしい食べ方)

Boiled mochi coated with peanut powder and black sesame powder, isobeyaki with soy sauce and nori sheet, and anko mochi with red bean paste.

Ingredients

Peanut Mochi

  • Kiri Mochi
  • 3 parts of peanut powder
  • 1 part of powdered sugar

Black Sesame Mochi

  • Kiri Mochi
  • 3 parts of sesame powder
  • 1 part of powdered sugar

Isobayaki Mochi

  • Kiri Mochi
  • Soy sauce
  • Nori sheets (seaweed)

Anko Mochi

  • Kiri Mochi
  • Red bean paste

Instructions

Peanut Mochi & Sesame Mochi

  • 1)

    Add 3 parts of peanut powder and 1 part of powdered sugar into a bowl. Mix well.

  • 2)

    Mix 3 parts of black sesame powder with 1 part of powdered sugar in a separate bowl.

  • 3)

    Sift the peanut and sugar mixture through a fine-mesh strainer. This will ensure the powder mixture is fine without any big lumps.
    Do the same for the sesame and sugar mixture.

  • 4)

    Cut the block of kiri mochi into 4 small bite sizes.

  • 5)

    To soften the mochi, bring a pot of water to a boil and cook the mochi in boiling water for about 4 minutes.

  • 6)

    After 4 minutes, take the mochi out and immediately coat them in peanut and sesame powder.

Anko Mochi

  • 1)

    Cut the Kiri mochi in half.

  • 2)

    Grill the 2 pieces mochi on a wire mesh on medium-low heat. The mochi expand when they’re grilled so make sure you set the heat to medium-low. If not, the mochi will expand too quickly. They might burst and lose their shapes.

  • 3)

    When the mochi becomes puffy and brown, remove them from the grill.

  • 4)

    Spread red bean paste evenly on one side of the mochi. Then place the other piece of mochi on top to make a little red bean paste mochi sandwich

Isobeyaki Mochi

  • 1)

    Cut the nori sheet into stripes.
    When you buy the nori sheets, you’ll notice that they all have parallel lines. Cut along those lines.

  • 2)

    Grill the kiri mochi on medium-low heat until it’s expanded and brown.

  • 3)

    Spread a thin layer of soy sauce on the surface of the kiri mochi.

  • 4)

    Remove the mochi from the heat and wrap it with the nori strips.

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