‘Okayu’ Japanese Rice Porridge With Mochi Dumplings Recipe by Hiroko Liston
Creamy Chocolate Mochi Dumplings Creamy Chocolate Mochi Dumplings I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift. The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12 cookpad.japan Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so. In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13 cookpad.japan Shio-Daifuku (Salt and Bean Mochi Dumplings) Shio-Daifuku (Salt and Bean Mochi Dumplings) I love traditional Japanese sweets but I don't like that anko is always so sweet. I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand. The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it. It's much easier to wrap the dumplings if you don't put in too much bean paste! Put as many black beans as you like, but I used about 8 per dumpling. I recommend using small beans. If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon cookpad.japan Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki. When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi cookpad.japan Potato Mochi Dumplings with Cheese Potato Mochi Dumplings with Cheese I had something like this cheese-filled potato dumpling at an izakaya (Japanese gastropub), and it was delicious so I decided to recreate it. Add the katakuriko while the potato is still hot and knead well. You can use cream cheese instead of pizza cheese. Try out various kinds of cheese! For 4 dumplings. Recipe by FarmersK cookpad.japan Strawberry Yuu-Hime Mochi Dumplings Strawberry Yuu-Hime Mochi Dumplings I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image. I used canned sweet white bean paste, which I always have in stock. If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead. You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13 cookpad.japan Sakura Mochi Sakura Mochi I learned this recipe in a yakuzen medicinal cooking class and tried making a less sweet version. Sakura leaves are supposedly good for coughs, relieving asthma and inflammation, bringing down fevers, in antidotes, and as hangover cures. They also supposedly work to increase blood pressure, help depression, regulate the stomach and intestines and stop diarrhea. About 5 minutes before you cook the rice, place the sakura leaves in water and de-salt them. When wrapping the mochi, wrap the leaf so that the veins are showing. If the rice cooker has a water level indicator for mochi rice, use that. If not, fill with water to just below the white rice line. Recipe by PANko cookpad.japan Creamy Chocolate Mochi Dumplings Creamy Chocolate Mochi Dumplings I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift. The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12 cookpad.japan Creamy Chocolate Mochi Dumplings Creamy Chocolate Mochi Dumplings I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift. The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12 cookpad.japan Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so. In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13 cookpad.japan Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) Yukimi Daifuku (Mochi Dumplings Filled with Ice Cream) I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so. In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13 cookpad.japan Shio-Daifuku (Salt and Bean Mochi Dumplings) Shio-Daifuku (Salt and Bean Mochi Dumplings) I love traditional Japanese sweets but I don't like that anko is always so sweet. I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand. The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it. It's much easier to wrap the dumplings if you don't put in too much bean paste! Put as many black beans as you like, but I used about 8 per dumpling. I recommend using small beans. If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon cookpad.japan Shio-Daifuku (Salt and Bean Mochi Dumplings) Shio-Daifuku (Salt and Bean Mochi Dumplings) I love traditional Japanese sweets but I don't like that anko is always so sweet. I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand. The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it. It's much easier to wrap the dumplings if you don't put in too much bean paste! Put as many black beans as you like, but I used about 8 per dumpling. I recommend using small beans. If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon cookpad.japan Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki. When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi cookpad.japan Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Daifuku (Mochi Dumplings) with Tsubu-an-Like Canned Kidney Beans Since I don't have a pressure cooker, I can't boil adzuki beans, and since I live overseas, boiled adzuki is so expensive I can't afford it. I made an paste and daifuku with kidney beans, since they were the closest I could find to adzuki. When I used a can of kidney beans that were close to the expiry date, the beans settled at the bottom of the can resembled an paste already. The more sugar in the daifuku mochi, the longer they can be kept soft in the freezer. (The ratio I use is equal parts shiratamako and sugar to 2 parts water.) If you plan to consume them in 2-3 days, you can halve the amount of sugar. Recipe by byumi cookpad.japan Potato Mochi Dumplings with Cheese Potato Mochi Dumplings with Cheese I had something like this cheese-filled potato dumpling at an izakaya (Japanese gastropub), and it was delicious so I decided to recreate it. Add the katakuriko while the potato is still hot and knead well. You can use cream cheese instead of pizza cheese. Try out various kinds of cheese! For 4 dumplings. Recipe by FarmersK cookpad.japan Potato Mochi Dumplings with Cheese Potato Mochi Dumplings with Cheese I had something like this cheese-filled potato dumpling at an izakaya (Japanese gastropub), and it was delicious so I decided to recreate it. Add the katakuriko while the potato is still hot and knead well. You can use cream cheese instead of pizza cheese. Try out various kinds of cheese! For 4 dumplings. Recipe by FarmersK cookpad.japan Strawberry Yuu-Hime Mochi Dumplings Strawberry Yuu-Hime Mochi Dumplings I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image. I used canned sweet white bean paste, which I always have in stock. If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead. You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13 cookpad.japan Strawberry Yuu-Hime Mochi Dumplings Strawberry Yuu-Hime Mochi Dumplings I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image. I used canned sweet white bean paste, which I always have in stock. If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead. You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13 cookpad.japan Sakura Mochi Sakura Mochi I learned this recipe in a yakuzen medicinal cooking class and tried making a less sweet version. Sakura leaves are supposedly good for coughs, relieving asthma and inflammation, bringing down fevers, in antidotes, and as hangover cures. They also supposedly work to increase blood pressure, help depression, regulate the stomach and intestines and stop diarrhea. About 5 minutes before you cook the rice, place the sakura leaves in water and de-salt them. When wrapping the mochi, wrap the leaf so that the veins are showing. If the rice cooker has a water level indicator for mochi rice, use that. If not, fill with water to just below the white rice line. Recipe by PANko cookpad.japan Sakura Mochi Sakura Mochi I learned this recipe in a yakuzen medicinal cooking class and tried making a less sweet version. Sakura leaves are supposedly good for coughs, relieving asthma and inflammation, bringing down fevers, in antidotes, and as hangover cures. They also supposedly work to increase blood pressure, help depression, regulate the stomach and intestines and stop diarrhea. About 5 minutes before you cook the rice, place the sakura leaves in water and de-salt them. When wrapping the mochi, wrap the leaf so that the veins are showing. If the rice cooker has a water level indicator for mochi rice, use that. If not, fill with water to just below the white rice line. Recipe by PANko cookpad.japan