Finally oven-baked Agemochi

Posted on Jan 20, 2010 in Recipes

After taking mochi cakes out of the plastic package, I left them on a plate to dry them out completely.  It took nine days.  Today I used a small mallet and crumbled them.   Instead of deep-frying them, I tossed mochi pieces with little olive oil and baked in the oven.  The result was great – crisp, golden yet light. 2 ounce mochi pieces (completely dried) 1 1/2 tablespoon olive oil or other cooking oil Sea salt, freshly ground pepper Place the rice cake crumbles in a...

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Posted on Jan 11, 2010 in Recipes

Today I unpacked rice cake from the package and prepared rice cake soup, oshiruko.  This is Buzz showing off how gooey the mochi is.   He says he is happy to keep this ritual just once a year. Oshiruko 4 servings 2 cups cooked azuki beans (one 15oz/425g can) 1/2 cup sugar 1 tablespoon honey Four 2-inch square mochi (rice cake) Pinch sea salt   In a medium pot add the beans, sugar and honey along with 1 cup water.  Bring the mixture to a boil and cook the beans over...

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Kagami-mochi, what to do with it?

Posted on Jan 6, 2010 in Hiroko's Blog

Akemashite Omedeto Gozaimasu (Happy New Year)!  As Christmas trees decorate American homes during holiday, Kagami-mochi decorate a room in Japanese house from the end of yeaer (December 28th).  It is an offering to the god who protected us during the old year (he departs and new god arrives in the New Year).   Kagami-mochi is actually a rice cake decoration that comes in two parts – small round rice cake (mochi ) sits on a larger round rice cake.  On top of the rice...

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