Thursday, January 27, 2005

Project Mochi - Vol.1 -

Every year, after the New Year’s holidays, some TV cooking shows and cooking magazines feature “some ideas for eating up leftover mochi (rice cakes).” I’ve been exploring a bit this month and here’s two ideas (from a Japanese website) that I tried out yesterday.


Mochi and Aburage (deep-fried bean curd pouches) Bake

Easy dish. All you have to do is put mochi, sliced cheese, pizza sauce, minced scallion in aburage pouch and bake in toaster oven. Aburage needs to be boiled in hot water briefly beforehand to remove excess oil.

Not bad, but I should have sliced mochi thinner and put more cheese and pizza sauce. This one was rather tasteless. : (


Fried Mochi with Grated Daikon Radish and Ponzu (Japanese sour dipping sauce)

Fry sliced mochi with butter in a frying pan and pour a little amount of soy sauce over it. Place on a plate and top with grated daikon radish and minced scallion. Pour ponzu all over.

Not bad, but I need a twist…maybe shichimi pepper and sudachi or yuzu squeeze or something like that.

14 comments:

Anonymous said...

mmm, I like them both :)

I did mochi-pizza recently, which I haven't blogged yet (it was for the newspaper). Have you ever seen shabu-shabu mochi in a supermarket? They are ultra-thin mochi that were perfect for pizza. 

Posted by chika

Anonymous said...

Ohh this looks so yummy! I like mochi a lot. We had mochi in okonomiyaki when we visited Taiwan. It was so delicious! Your recipes look easy! Gonna try it out but I have to go buy some mochi and aburage first...These are quite expensive here in Australia. Are they expensive in Japan too?

btw, I like your new comment function. Now...I wanna change from Haloscan to this one!! 

Posted by pinkcocoa

Anonymous said...

Like the 1st dish idea. Geee... what a combination of east and west.  

Posted by fish fish

Anonymous said...

> chika --- Mochi pizza! Yep, it's going to be my next project , because I have plenty of pizza sauce and cheese left. Those ultra-thin mochi should be available, but I'd have to ride my bicycle a bit longer to go to a bigger supermarket. :(

> pinkcocoa --- I don't think they are very cheap here, either, but must be less expensive than in Australia, I guess.
I'm not sure if BloggerHacks is better than Haloscan...

> fish fish --- Yeah, I think whoever that came up with this idea first had a pretty creative mind. 

Posted by obachan

Anonymous said...

There is a Izakaya dish of fried tofu with shaved daikon and a broth. It looks similar to your mochi dish. I think the broth is normally sweet dashi based instead of ponza.I have had it a few times and hope to find the name of this dish and recipe. Do you know this dish? 

Posted by Paul

Anonymous said...

Hi Paul! Welcome to my blog!
That's called "agedashi dofu." We have that at our Izakaya, too.
And there's such a thing as "agedashi mochi," too, I heard. You deep-fry mohci instead of tofu and serve the same way. Must be nice! :d  

Posted by obachan

Anonymous said...

Hiya obachan
I had mochi potato at the ikazaya here in Sydney. It was nice~ I wonder how they made it. I bougth a large pack of mochi at the Asian supa here. :) 

Posted by pinkcocoa

Anonymous said...

And there's such a thing as "agedashi mochi," too, I heard. 

There is! And it's wonderful. I used to have it all the time at my old local Japanese restaurant in Sydney and it was delicious. I've been looking for it everywhere but have yet to find it again.

Love your blog! :) 

Posted by katy

Anonymous said...

> pinkcocoa --- Sorry I didn't see this post for a long time and just found your comment. Terrible late response! But I'll respond anyway. Just wanted to say that mochi potato sounds yummy. I wish we made it at our Izakaya...

> Katy,
Thanks for visiting and leaving a comment! Sorry I didn't notice your comment until today. Such a late response! Agedashi mochi must be really nice. I gotta try it someday. 

Posted by obachan

Anonymous said...

Speaking of mochi Obachan, I notice in oriental grocery, they have this package of Mochiko flour, is it the same one to make mochi? If yes, what do I do with it..it only says as a thickener...I really want to make kind of Daifuku..:[ 

Posted by K-Nina

Anonymous said...

That should be the one for making daifuku, if it's real mochiko flour. The mochi made using mochiko flour is not exactly the same as the mochi made from cooked glutinous mochi rice --- mochiko-flour mochi is much softer, and that's the right kind for making daifuku.

Reid posted Microwaveable Chi Chi dango recipe  before, and you can use it for making daifuku, too. To make daifuku, you need to make or buy anko (sweet bean paste) and make small balls out of them before hand. After making mochi following the recipe, you cut it into pieces, flatten and wrap the anko balls. I haven't made one myself, but since it looks a lot easier than I thought if used microwave, I might give it a try someday. 

Posted by obachan

Anonymous said...

Thankyou very much Obachan!!! U're the best :] 

Posted by K-Nina

Mitchel Lefrancois said...

Keep Blogging!

obachan said...

Thanks. I will ;)