Sometimes though, I need my mochi cravings fulfilled without the trials of steaming some mochiko to make mochi dough. And even that is the lazy man's way: the traditional mochi-making process takes fresh steamed sweet rice and pounds the fuck out of it with a giant mallet until it turns into a smooth glutinous mass. Yes, I know, but that required both a cuss word and some hot bolding action. Traditional mochi making is a serious back breaking multiple-person event.
Thank goodness Miss Mochi lives in this century, where mochi is not reserved just for the rich and royal and doesn't require a team of beefy men to make it. You can get dried mochi cakes at any Japanese market for cheap, as well as delicious fresh wagashi (dessert mochi) both at the markets and at Japanese confectioneries.
Here's a recipe for yakimochi, or grilled mochi, that is drizzled in brown sugar and soy sauce. My mom would sometime serve this for a toasty breakfast treat! Fun fact: "yakimochi" also means "jealous" in Japanese, because of the way a person puffs up when they are jealous. I think it should be because anyone who doesn't have yakimochi would be super jealous!
|I love watching them puff up!|
This is a very homey comforting snack that goes great on cold nights with warm apple cider or tea.
1/4 cup shoyu
2-3 tbs brown sugar (or more, depending on how sweet and thick you want the sauce)
|Don't let it burn!|
For the sauce, heat up the shoyu and brown sugar in a small saucepan over medium-low heat until the shoyu froths. Cool and pour over the puffed up mochi or pour into a shallow bowl to use as a dipping sauce. There will be leftover sauce, refrigerate until your next hot mochi craving strikes!
Microwave Jello Mochi
Beni Imo Daifuku