I'm new to MOCHI. I think I've mastered the basic: oil and hot pan with lid, a few mins each side. They don't really get into too weird shapes. Crispy on outside and gooey on inside - I feel its like a grilled cheese sandwich in texture. I have a hard time keeping it from burning. I turned it almost to low but they soak up the oil rather than crisp up well. So, Now I just cut off the burnt and re-char the outside. :-)
Does anyone have ideas on what to do with them? I've done the syrup and I just tried it a little savory with some bean soup. I squirted lime juice on them at the end...so good.
What other ideas? I'd like to serve them as an appetizer for a party. I've heard other people say that the flavored ones still didn't have any flavor, are they worth trying? Can they be marinated? I even used garlic oil to cook them and didn't really taste the garlic.
Perhaps I could somehow get a smokey flavor in it to taste like smoked gouda? I'd like to know if you guys have recipes other than what Alicia has (I don't have a waffle iron). Can you grill them?
You can do so many things with mochi...its just a case of learning and being creative.
I make little "dumplings" out of them: place in oven until they puff up, and then fill with your favourite veggies. I do an arame, onion, carrot sauteed with shoyu and stuff them inside the mochi. This is sooo good!
Mochi can also be grated and used like cheese so this can be added to anything and everything too.
I would suggest experimenting and going from there...hope that helps...
I will have to have mochi tonight now that you have mentioned it! :)
ruthy, do you need to cook the mochi before you grate it? i would imagine not, or else it would be too gooey, but i want to clarify......i love mochi, but i usually just pan fry like in TKD with a little maple syrup drizzled....the dumpling does sound good, too!
Hey guys! So tonight I decided to marinate it and it was AWESOME!
1. I actually cut the mochi in half, thick wise and still baked it for the same 8 mins and it was perfect.
2. I marinated it for about 20 mins with lemon juice, olive oil, garlic and fresh basil.
3. I then baked it for 8 mins at 450. It was half a lemon and it was a little too lemony, too tart. but still super good! can't wait to try different kinds of marinades...although fresh citrus is my favorite type of marinade. so much better than just dipping or drizzling on top.
Mark - Mochi is made from brown rice. There's plain mochi or flavored - such as cinnamon or sesame. So it can be made sweet or savory. While I haven't tried stuffing mochi, that's a good idea! I personally just like the regular old mochi recipe - just bake it in the oven, then depending on my mood I dip it in pure maple syrup or soy sauce. I actually prefer that over the pan fried, but I think the textures are different, so some people only like it one way or the other.
I just bake in the oven until puffed up, finely slice one side open, and then stuff with whatever I like! Most of the time, I do an arame, onion, carrot mix and place this in each one....but you can do sweet too with any of your favourite things.
I, too, don't pan fry it, but will use the waffle oven on occasion for the plain, drizzled in maple syrup delight :)