Does anyone know how to cook with these?:)

14 comments

1. There are several ways. It is a kind of mochi. Usually you fry it in a pan on both sides – it will get crispy on the outside and soft (like mochi ^^) on the inside.

   You can brush some Soysauce on it for flavour (this is common) or you can caramelize them with sugar, soy sauce and maybe mirin.

   Or you can put them in soup for example (after frying them as they are)

   Edit: Just a warning. They are VERY filling. One or two max are enough for one person
   And most of them have kind of a “seam” to break them into two.

2. Google Translate is a thing.

   It makes instructions & anything in almost any language available.

3. And as with any kind of soft mochi product there is an inherent choking hazard for the elderly and young children. Having said that small bites and chew thoroughly.

4. grill them in an toaster oven and watch them plump up. u can eat them with soy sauce and wrapped in nori for a savory flavor or add read bean paste for a sweet treat.

   boil them and enjoy with red bean paste or walnut paste or kinako (ground up roasted soy bean).

5. I put them in soup and let it boil for a few mins before taking them out so they don’t melt too much. Similar to new years marumochi but a different shape. Good in hotpot any nabe kind of dish

6. Use a translator photo app..

7. I added it to my Japanese pot.

8. I like to put one in my mini waffle iron and top it with some honey and kinako

9. Kirimochi. Good stuff, especially in the winter. Fond memories of sitting under the kotatsu with tea and yakimochi cooked on top of the kerosene space heater. Try Just One Cookbook’s [recipe](https://www.justonecookbook.com/how-to-enjoy-japanese-mochi/#wprm-recipe-container-57934) for isobeyaki if you want a nice savory version.

10. Zoni (or ozoni), mostly a new years dish but I’d fucks with it anytime of the year

    Make a light fish based broth (dashi, usukuchi soy sauce (color, not sodium content), mirin, sake, lil salt)

    Cook Shiitake, Napa cabbage (or other leafy greens like komatsuna) maybe a couple slices of kamaboko in the broth

    Roast the mochi in a toaster oven

    Put it all together and boom instant new years, year round

11. Isee Ebitarou on youtube [makes his own kirimochi](https://youtu.be/Sc6RvPsN9zE?si=SZF29_jmhV2zhGoG) and uses the packaged stuff to make crisps and all other kinds of food with it. His videos are fascinating.

12. Yeah that’s trash to start with made in garbage Town China

13. The ultimate preserved food

14. My lazy way is running under water, just to get it wet (less stick onto plate). Heating in microwave until corners are soft (the center will balloon) but you want to catch it just as corners are soft so you don’t over heat (and harden the mochi… ) . drizzle shoyu. Wrap in nori.

    Idk how someone said 2 are filling. When I was a child, maybe. As a piggish adult, 2 is a snack lol.

    Best way is in toaster oven 🙂