‘Isobe Mochi’ is a Japanese snack. Mochi is a Rice Cake made from Glutinous Rice, streamed and pounded into thick paste. To make ‘Isobe Mochi’, slightly grill Mochi until soft, dress with the sauce made with Soy Sauce, then wrap with Nori. I crave it sometimes. There are some easy methods to make Mochi, including ‘Easy Mochi’ method. But, now I know the easiest method is ‘Mochi Dumplings’ method. The texture is not so gooey like real Mochi, but it is good enough for ‘Isobe Mochi’. This recipe can satisfy my craving.
100g Glutinous Rice Flour *‘Shiratamako’ Flour can be used
1 pinch Salt
80 to 100ml Warm Water *see ‘Method 2’
1/2 to 1 tablespoon Sugar *alter the amount to suit your taste
1 tablespoon Soy Sauce
- Place Glutinous Rice Flour and Salt in a mixing bowl. Add 80ml Warm Water and knead, adding extra Warm Water as required, to form a soft dough.
- *Note: The amount of Water depends on the dryness of the flour. The dough should be dry to the touch and firm enough to shape into rounds. If you need more Water, add a very small amount at a time. If it became too soft, add extra Flour.
- Make 5-6cm rounds. I made 6 pieces.
- Cook them in plenty of rapidly boiling water. When the Mochi are floating, cook for a few more minutes, then transfer into cold water to cool. Then place on a plate.
- In a small bowl, combine Sugar and Soy Sauce. Alter the amount of Sugar to suit your taste. Today I added 1 tablespoon.
- Heat a frying pan, non-stick preferred, over medium high heat, and very lightly oil it if necessary. Cook Mochi until nicely browned and crispy, turn them over, and cook the other side as well. *Note: Be careful these Mochi will become very sticky. They can stick to each other.
- When Mochi are browned and crispy, dress with the sauce. Wrap with Nori and enjoy while they are still warm.