How to make Kiri-Mochi (Rice Cake) and 5 Dishes with Mochi 〜お餅〜 | easy Japanese home cooking recipe

welcome to taj's Kitchen today I'm going to show you how to make five dishes using Kitty Mochi or also known as rice cakes so if you're living outside Japan and when you hear the word muli you probably think of these but for us Japanese these are not m these are Dau or dauki but somehow outside of Japan people caught up the wrong part of the word dauki and call this moochi so what does it refer to when we say Mochi when we hear Mochi we think of these I've recently made a video on how these are made traditionally traditionally these rice cakes are made by pounding the Mochi rice using a big Stone motor called USU big wooden hammer or Mallet called kin some people also don't know that the Mochi rice and the regular Japanese sticky rice are two different kinds of rice Mochi rice contains much higher starch that's why it's so gooey and so stretchy but nowadays even in Japan most people don't make this traditionally like this but instead some houses have Mochi machine where Mochi is themed and also pound it on its own which I've shown in this video of Japanese New Years for we associate Mochi with new years as I show that video I got some requests on if we can make this on our own and so today I'm showing how to make kitty MOSI yourself without any special tools even without the special Mochi rice even where I live in Germany I found these Mochi glutenous rice flour so I'm showing a very easy way to make kitty Mochi quite authentically even from the Flavor I couldn't really tell the difference it's actually very easy so if you're interested in that hope give this a try in this video I'm showing five different ways how you can eat Mochi three Savory dishes or actually two Savory dish and one snack and two sweet dishes these two sweet dishes we kind of eat more as a dessert but it's really up to you however you want to eat this so I hope this video give you some new insights about Mochi and I really also hope that you try this yourself as well then without further Ado let's get [Music] started here are the ingredients for five M recipes using glutenous rice flour here I have the glutenous rice flour sometimes called sweet rice flour or moocho these three are all the same thing these are powder form of mulchy rice or glutenous rice don't use regular rice flour the two rice are very different kinds so make sure you get these and for the topping I have two Savory and two sweets for mizor I have soy sauce and D radish and for isaki I'm going to use also soy sauce and Nori seaweed and for the sweet variation I have here kinako or rosu soybean flour in some countries mayble to find it in online and then also salt and sugar make sure you get the sugar that is quite fine like this you can of course use also powdered sugar and for Uncle I'm using can what it is sweet bean paste you can also make this yourself I also have another video on that so if you don't know how to make it yourself check that out as well then let's get into it and by the way when you go to to Japan you can buy these so-called Kitty Mochi when we say in Japan Mochi these are what we think of Mochi these are sold in pretty much any supermarket and also because these are sold in room temperature not refrigerated in many places you can buy this also online instead of making yourself you can also buy these like this and all the recipe that I'll show today you can make them using these Mochi as the first thing let's measure the Mochi Co in here I'm going to measure 100 G of goodness rice flour or Mochi Co okay perfect and here I'm going to put in 1 to one ratio of water so exactly 100 G okay perfect then we're going to mix this make sure it mixes thoroughly so there's no Powder part left so once it gets mixed like this then this is good and cover with st up like this and let's hit up the microwave then we're going to heat it up for about 2 minutes so after 2 minutes so be very careful this is very hot and let's mix it up a little bit because with microwave gets cooked unevenly like this so just like that a little bit and cover it up again then heat it out for another 30 seconds or so just like that and then mix it up a little bit more so this looks good and if you're cooking like this in a microwave I suggest using a plastic container like this otherwise if you're using glass or porcelain then this gets really hot so be very very careful then let's put this on a cutting board so in a working space or a cutting board like this I'm going to put some starch whatever star you have is fine and then flatten it a little bit like this oh be very careful you don't burn your hands this is very hot and just going of try to make it as Square as possible but doesn't really matter so then this is finished you're going to eat it in the same day you can just eat directly like this or you can roast it a little bit but today I'm going to make kitty Emi and save it for later so I'm going to put a s wrap and let it cool and later I'm going to put it in the fridge and let it solidify so this has been cooled in refrigerator for 5 hours or so as you can see this has gotten harder and this is much easier to work with then I'm going to cut these up in small pieces and today I'm going to cut them into kind of smaller bite-sized pieces and so for us these are form of kitty Mochi when we think of Mochi we think of these and before we cook this let's prepare all the rest of the ingredients so as the first thing I'm going to grade daon radish so when you use a dcon radish the bottom part and the top part taste quite differently the top part tastes a little bit more sweeter and the bottom part has a little more tanginess a little more bitterness to it so many people prefer using a top part for when you're eating in raw but some people prefer the little tanginess when you eat raw but today I'm going to use the top part to go with Mochi and probably just that much or so so it's really a preference thing if you want to peel this or not but today I'm going to peel this it's a little bit too thick to grade them so I'm going to cut this in half then we're going to grade this then that's finished for that then as the next thing we're going to prepare the kinako so kinako itself is flavorful but doesn't taste like sweets so we're going to mix this with sugar so kinako and sugar we're going to mix this with 2:1 ratio so for that I'm going to take 2 tbsp of kinle and then this I'm going to mix 1 tablespoon of sugar and then that I'm going to mix in just very tiny bit a pinch of salt this very small amount of salt is going to kind of helps to bring out the sweetness more somehow very small amount pinch like this and then we're going to mix this [Music] up so it's really a preference thing how sweet you want it just kind of try it out yourself and then you can put a little more sugar into it when you want it a little more sweeter or also a little bit more K knuckle if you want it less sweeter then this is on Full outs and then for the uncle I just need to open the can oh this looks good as the next thing we're going to prepare the Nory seaweed depending on how old or how stale it is if it's fresh can use it directly but I kind of like to roast it a little bit so I'm going to show you how to do that using electric stove like this I'm going to turn the heat to medium or so then we're going to wait a little bit until this area gets a little bit heated then I'm going to do is I'm going to lay over it for a couple seconds and then flip over and then lay over a couple seconds so it gets a little bit roasted like this then you switch aside so doing it just for about a minute or so is enough I'm going to turn it heat off then this gets more crispy if your Nori is not as crispy like this then you want to give it a little roast like this and it gets crispy and also the flavor is much better like this way so if you have a stale Nori I suggest you try this method and by the way when you're storing Nori seaweed make sure you store it sealed I use a bigger zip lock like this and try to get as much air out as possible and then seal like this and make sure you store in the fridge because nor gets stal very fast and once it's stale the flavor is not that good so when you store them make sure you do that before we go further I want to show you these AR or sometimes called okaki these are very similar to So-Cal SBE or osbe but they're quite very different SBE is made from regular sticky rice and these are made from Mochi rice how to make them is also quite very easy take the same Mochi dough and you want to cut them in thin slices you leave it in open air and let it dry for 5 days to a week or so and make sure they're completely dry like this then we're going to fry these and turn the heat to high and bring this to about 150 160° or so once this is reach 60° or so I'm going to turn the heat to medium then here I'm going to put in these Dy cut up Mochi then I'm going to keep flying like this and make sure you turn around every now and then and then after 2 3 minutes as these expand like this then this is finished and let's take these out then this is done for that then here I'm going to sprinkle some salt then once this cool down then this is finished okay okay let's Grill the kitty mchi it's actually better to grill this in a stove especially if you have a mini stove like this but you can also Grill this with a pan like this so today I'm going to show you how to do this so first I'm going to heat up the frying pan with a medium heat then I'm going to put in the kimochi make sure you put them away from each other like this otherwise they puff up and stick to each other then going to put the lid on and let it grow for a couple minutes like this so after a couple minutes I'm going to flip the other side oh yeah it's got seere just tiny bit it's looking good I'm going to put the lid back on and keep growing like this so after another couple minutes let's see how they turn out not bad a little bit burnt but it's okay we keep stearing like this for several more minutes so after about bit more I'm going to see the other side oh yeah it's looking good I'm going to flip the other side and keep stearing like this so another couple mes has passed let's see the other side oh yeah looking good I'm going to see the other side one more time so another couple minutes has passed let's see this oh yeah perfect great looking great let's put the fling and toppings so first I'm going to make isaku with soy sauce so I'm just going to dip this in right here and then we're going to wrap this with noris seed just like that and then next going to put the great D radish on top of it and then put a little bit of soy sauce over it just like that and then for Uncle then I'm going to put the anle over it just like that and then for kinoo if you put it in this like this then the kinle is not going to stick to it and so for that you need hot water and what you do is you dip this Mochi in hot water like this and then just going to make it a little bit soft like this and with this way you can do dip it in The Kino like this and put a little more kin over it like this and just like that all four kind of kitty Mochi recipes are finished with ar or fried Mochi let's [Music] eat oh these look so great now let's eat then let's start with isaki the soy sauce is just perfect to go with Moi and The Miz ey it's a bit difficult so I'm going to first cut in half like [Music] this this great dyon adds a little more freshness to it and today I use soy sauce but you can also use Dashi or ponu for this you can also try different [Music] things and let's try with Uncle and also I'm going to try to cut it in half B Mouse this anle is also really good to go with Mochi and lastly the kle like m oh this kinaka is just so perfect to go with Mochi for me kinaka is the favorite oh so good oh I love this kinako Mochi Whoever thought of this combination of kinako and mochi is just so perfect and then after a little bit of sweet things I'm going to have a little salty dish of these ar oh so crunchy M oh they were all so totally delicious oh they're all so totally delicious so as you saw making Kitty mchi or rice cake as well as these recipe using mchi is quite easy and manageable so I really hope give these a try yourself cuz they're so delicious if you did enjoy this video I love it if you get the like button for me me and if you have any feedbacks requests or any questions please feel free or anything in the comments below and if you want to see more of these videos please subscribe otherwise I look forward to see you in the next video bye [Music]