Instantly Done In The Microwave! Adaptable Kinako Mochi Using Cut Mochi Rice Cakes Recipe by cookpad.japan
 cookpad.japan @cookpad_jp When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method. Please find the right cooking time that works best in your microwave oven! You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method. Please find the right cooking time that works best in your microwave oven! You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji Instantly Done In The Microwave! Adaptable Kinako-mochi Using Cut Mochi Rice Cakes Share its first Cooksnap! When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method. Please find the right cooking time that works best in your microwave oven! You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method. Please find the right cooking time that works best in your microwave oven! You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji Ingredients 2 servings 2 pieces Sliced mochi 2 tbsp Kinako 1 1/2 to 2 tablespoons Sugar 1 dash Salt 2 pieces Sliced mochi 2 tbsp Kinako 1 1/2 to 2 tablespoons Sugar 1 dash Salt Cooking Instructions 1 Cut the mochi cakes in half. 2 Put the mochi in a heatproof container, and add enough water to cover. 3 Microwave for 2 to 3 minutes. (The time depends on the microwave oven, so adjust while observing the mochi.) 4 Mix the kinako, sugar and salt together. 5 Take the heated mochi out with a fork, put into the container with the kinako mixture, and coat. 1 Cut the mochi cakes in half. 1 Cut the mochi cakes in half. 2 Put the mochi in a heatproof container, and add enough water to cover. 2 Put the mochi in a heatproof container, and add enough water to cover. 3 Microwave for 2 to 3 minutes. (The time depends on the microwave oven, so adjust while observing the mochi.) 3 Microwave for 2 to 3 minutes. (The time depends on the microwave oven, so adjust while observing the mochi.) 4 Mix the kinako, sugar and salt together. 4 Mix the kinako, sugar and salt together. 5 Take the heated mochi out with a fork, put into the container with the kinako mixture, and coat. 5 Take the heated mochi out with a fork, put into the container with the kinako mixture, and coat. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 16, 2014 01:27 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Easy Ohagi Rice Cakes (Mochi) using Leftover Rice I used to always toss out leftover rice, so I thought of a way to use it. In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains. In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx cookpad.japan Mochi Rice Cakes with Okara Mochi Rice Cakes with Okara I figured I could make okara like this if I could do it with tofu. It was a huge success when I tried it out. I tried various combinations and ingredients, and came up with this recipe. It is full of dietary fiber, and great if you're on a diet. Rolling this into small balls helps the kinako stick better, and it is delicious. There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko cookpad.japan Japanese Mochi Rice Cake Gratin Japanese Mochi Rice Cake Gratin I was trying to come up with ways to use mochi cakes, and this is what I created. The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time. I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo cookpad.japan Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf... I wanted to make a sakura mochi easily, so I came up with this recipe. -A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red. -A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Easy Ohagi Rice Cakes (Mochi) using Leftover Rice I used to always toss out leftover rice, so I thought of a way to use it. In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains. In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx cookpad.japan Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Easy Ohagi Rice Cakes (Mochi) using Leftover Rice I used to always toss out leftover rice, so I thought of a way to use it. In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains. In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx cookpad.japan Mochi Rice Cakes with Okara Mochi Rice Cakes with Okara I figured I could make okara like this if I could do it with tofu. It was a huge success when I tried it out. I tried various combinations and ingredients, and came up with this recipe. It is full of dietary fiber, and great if you're on a diet. Rolling this into small balls helps the kinako stick better, and it is delicious. There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko cookpad.japan Mochi Rice Cakes with Okara Mochi Rice Cakes with Okara I figured I could make okara like this if I could do it with tofu. It was a huge success when I tried it out. I tried various combinations and ingredients, and came up with this recipe. It is full of dietary fiber, and great if you're on a diet. Rolling this into small balls helps the kinako stick better, and it is delicious. There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko cookpad.japan Japanese Mochi Rice Cake Gratin Japanese Mochi Rice Cake Gratin I was trying to come up with ways to use mochi cakes, and this is what I created. The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time. I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo cookpad.japan Japanese Mochi Rice Cake Gratin Japanese Mochi Rice Cake Gratin I was trying to come up with ways to use mochi cakes, and this is what I created. The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time. I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo cookpad.japan Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf... I wanted to make a sakura mochi easily, so I came up with this recipe. -A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red. -A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty cookpad.japan Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf... I wanted to make a sakura mochi easily, so I came up with this recipe. -A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red. -A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Italian Beef Homemade vanilla extract Grandma's Pecan Pumpkin Pie Chicken Skewer In Sichuan Peppercorn Salt Rub Pumpkin Patch Bread Crockpot Italian Beef Homemade vanilla extract Grandma's Pecan Pumpkin Pie Chicken Skewer In Sichuan Peppercorn Salt Rub Pumpkin Patch Bread 30 minutes breakfast. 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