For these recipes, the mochi is made from \u201c Hakubai sweet rice \u201c or \u201cShouchikubai sweet rice\u201d cooked in a mochi maker. Wash and soak the rice overnight before steaming in the mochi maker.\u00a0 This makes premium silky smooth mochi.<\/p>\n
Baked mochi<\/strong><\/p>\n In the oven at 350 F for 10 to 15 until puffs.\u00a0 Continue baking if you would like to brown and crisp the mochi.\u00a0 Remove from oven and serve with soya sauce (Shoyu) and sugar.<\/p>\n Norimaki mochi \u2013 broiled mochi with seaweed<\/strong><\/p>\n Broiled mochi Broil mochi in a toaster oven, browning the outside but not allowing the mochi to balloon.\u00a0 Remove from toaster, and wrap with a strip of nori.\u00a0 And prepare a dip mix of shoyu and sugar to your preferred taste.\u00a0 And then dip mochi in sauce.<\/p>\n Mochi with ham and cheese<\/strong><\/p>\n Heat mochi round in microwave until hot.\u00a0 Take out of microwave and drizzle with soya sauce.\u00a0\u00a0 Place a piece of cheese and\/or ham on top of mochi and then wrap with nori.\u00a0 Serve.\u00a0 You may also broil in the oven or bbq mochi with cheese and ham.\u00a0 After grilling wrap with nori.<\/p>\n mochi with anko inside or anko mochi Spread mochi round into a shape of a pancake.\u00a0 Place a teaspoon of anko in middle and then re-shape into a mochi round.\u00a0 Alternatively you can coat the outside of the mochi with anko.\u00a0 Adzuki bean paste can be purchased from a grocery market.<\/p>\n Kinako mochi<\/strong><\/p>\n Heat mochi in oven or microwave.<\/p>\n Dip mochi in hot water.<\/p>\n Then, coat mochi with Kinako sugar mix. Kinako is toasted soybean powder and has a nutty flavour.\u00a0 Alternatively you can dip mochi into maple syrup before coating with Kinako.<\/p>\n Zenzai or red bean soup<\/strong><\/p>\n 1 cup of Adzuki dry beans<\/p>\n Pinch h of salt Soak Adzuki beans in water overnight.\u00a0 Drain water and rinse beans.\u00a0 Place beans in a pot and add approximately 6 cups of water.\u00a0 Add a pinch of salt and cook beans on top of the stove.\u00a0 When the soup mixture begins to boil, turn down the temperature down and let the soup mixture. Remove any foam at the top with a spoon. Continue simmering the soup for about 45 to 60 minutes.\u00a0\u00a0 The beans are cooked when you notice beans splitting or using a spoon check if the beans are thoroughly cooked.\u00a0 When the beans are done, add about \u00bd cup or more sugar to taste.\u00a0 And the soup is ready for mochi!<\/p>\n Heat up your mochi in the microwave for about 45 to 60 seconds or in a toaster oven.\u00a0 It is not necessary to\u00a0 be really hot.\u00a0 Place mochi in the zenzai soup for a minute and then using ladle, scoop the mochi and bean soup into a soup bowl.\u00a0 Source of protein and folic acid.<\/p>\n Ozoni \u201cNew Year’s Mochi Soup\u201d<\/strong><\/p>\n Soup dashi:\u00a0 Water, Kombu, katsuo iriko (small fish).\u00a0 Boil in 6 cups water for 30 minutes.<\/p>\n Ozoni<\/p>\n 6 cups of dashi clear soup Bake mochi in the oven until puffy but not brown.<\/p>\n Boil dashi soup.\u00a0 Turn down temperature to low-medium.\u00a0 Add Kamaboko to the soup, let in cook for 20 seconds.\u00a0 Add shitake mushrooms and let cook for two minutes.\u00a0 When ready to serve ozone, place mochi in soup for 1 minute and some spinach and gobo.\u00a0 Scoop 1 mochi, 2 Kamoboko, few shitake, and vegetables into a soup bowl.\u00a0 Ready to serve.<\/p>\n You may substitute the soup base with a ready made soup packet.\u00a0 Just add boiled water and soup is ready in minutes.\u00a0 Add mochi.<\/p>\n Anko \u2013 Adzuki bean paste<\/strong><\/p>\n 4 cups of Adzuki beans Soak beans in water overnight.\u00a0 Next day boil the beans in water with 1 tsp of salt for one hour or until the bean texture is soft.\u00a0 Drain the water and then using a food strainer, strain the beans into a bowl.\u00a0 Only the skin of the beans will be left in the strainer.\u00a0 Place the bean paste into cloth bag, squeezing out some of the access water.\u00a0 Place the bean paste in a pot with sugar and corn syrup and cook gently on the stove top for about 45 minutes. This is to remove any excess water and towards the end the paste should be quite thick.\u00a0 Let cool before making Daifuku mochi.<\/p>\n","protected":false},"excerpt":{"rendered":" For these recipes, the mochi is made from \u201c Hakubai sweet rice \u201c or \u201cShouchikubai sweet rice\u201d cooked in a mochi maker. Wash and soak the rice overnight before steaming in the mochi maker.\u00a0 This makes premium silky smooth mochi. Baked mochi In the oven at 350 F for 10 to 15 until puffs.\u00a0 Continue […]<\/p>\n","protected":false},"author":25150,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-54","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/pages\/54","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/users\/25150"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/comments?post=54"}],"version-history":[{"count":4,"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/pages\/54\/revisions"}],"predecessor-version":[{"id":60,"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/pages\/54\/revisions\/60"}],"wp:attachment":[{"href":"https:\/\/blogs.ubc.ca\/wtamagi\/wp-json\/wp\/v2\/media?parent=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nNori for wrapping mochi
\nShoyu (soya sauce)<\/p>\n
\n<\/strong><\/p>\n
\n\u00bd to \u00be cup of sugar, suit to taste<\/p>\n
\n\u00bd bunch of spinach
\n1 kamaboko (fish cake) \u2013 1\/8\u201d slices
\nGobo.\u00a0 Type of root vegetable.\u00a0 Shaved and cooked separately . Or if you can\u2019t find gobo use carrots, sliced Julienne.
\nShitake mushrooms. Soaked overnight and then sliced
\nSeasoning \u2013 salt and shoyu (soya sauce)\u00a0 to taste<\/p>\n
\n3 cups of sugar
\n1 tsp salt
\n4 tbsp of corn syrup<\/p>\n