How to prepare this?

19 comments

1. It’s super easy. Think of it kinda like toasting marshmallows, either over a flame or put them in a toaster oven, watch closely they don’t take a long time, flip them once they brown a little, toast the other side and that’s it, I’ve even seen some people put them in the microwave, but haven’t tried that.

2. おれのキリストな兄弟, post a photo of the back.

3. After you toast them brush them with some sweet soy or roasted soy bean powder to add a little something. These are really popular at new years!

4. If you’re super lazy, you can throw one on a plate and microwave it for a min or two. dust with sugar and a few drops of shoyu and you’re good to go. This method is not as good as roasting the mochi, but it’s far more convenient.

5. Okay, so putting it in a toaster raw will make it dry and hard to eat.

   Microwave will make it soft and chewy, no crunch.

   So do both! Microwave it just so it starts to bubble. Take it off and throw it in the toaster on broil and let it get a little crisp on it.

   Take it out and dust with kinako and sugar. Or dab in soy sauce with sugar and wrap in nori.

6. Put it in a toaster oven then put sauce or seasoning on it

7. If you have some time, you can cook them in a skillet. It will make the outside crispy and the inside soft. Put enough vegetable oil to just coat the skillet. Add your pieces. Cook over low/medium heat, flipping occasionally. They will start puffing up when the centers are soft.
   I like to wrap them in nori and dip in soy sauce.

8. however you like – i put it in doria and bake it and it gets gooey

9. I put it in the toaster oven.
   Then after it’s done, I put some cheese on it and wrap it in seaweed.

10. Pro-tip: toast it in your waffle maker to make “moffles.”

11. Word of caution: be careful not to choke on it, especially the kids. So many Japanese die on New Years because of this.

12. [https://www.amazon.com/dp/B07HVPCFH8?psc=1&ref=ppx_yo2ov_dt_b_product_details](https://www.amazon.com/dp/B07HVPCFH8?psc=1&ref=ppx_yo2ov_dt_b_product_details)

    This is, imho, the optimal tool for this application. It’s also great for grilling for one indoors.

13. Wait are you all putting these in toasters? Like where you put your bread? I do mine in a toaster oven but would prefer the convenience of the toaster. I was worried it would melt (that might not be the right word but you know what I mean) all over the toaster.

14. I actually love them in nabe (hot pot) or just boiled in water, then topped with kinako and kuromitsu

15. Toast until bubbly and crunchy. Slice of cheese then wrap with nori. Dip in a little shoyu and eat.

16. My mom used to make them like this for me.

    She had a metal cookie grate that she would hover over the stove top like a half inch. And she would place as many as would fit over the stove top rings and turn on med heat to where the rings where just starting to turn red. If you don’t have a cookie grate. A skillet works just fine. Just remember to pull them off in time. NO OIL NECESSARY. but you can use oil if you want.

    She would flip them around to get the nice brown cooking spots but as soon as they ballooned up and popped, they were done. Remember the popping part. It doesn’t splatter or anything. It just inflates and then a crack appears and deflates. As soon as it deflates, it’s done.

    She would then make a mix of shots and sugar. She would roll the finished mochi into the mix and then roll a piece of seaweed around the whole thing.

    It’s a sweet, salty, chewy piece of heaven.

    I make them for my kids now.

    My grandmother would cook them in sesame oil on a skillet and wrap them in seaweed.

    The seaweed is a must for me. It adds so much.

17. I nuke mine until it puffs up then quickly put it in a small bowl of Matsutake Osuimono mushroom soup. I also dip it in a mix of sugar and soy sauce for a sweet treat.

18. I cook in the toaster oven and then eat with sesame oil seaweed. I put on parchment paper cuz sometimes it grows and seeps out a little.

    The first time I had it I was like meh. But I always crave it 🤣

19. If you’re ultra lazy, I’ll pop mine in the microwave for about 15-25 seconds. Watch it so that it doesn’t puff up too much— it sticks to plates super easily, so if it becomes a massive glob, it’ll be hard to pry off the plate if you don’t pull it off quickly and start seasoning it or drop it into a soup

    For seasoning, it’s ridiculously versatile. People have already mentioned soy and kinako, but I don’t know think anyone’s mentioned tsuyu, a concentrated broth base. Similar to soy, but a tinge sweeter and more savory. More rounded flavor.

    And if you get a bottle of tsuyu, you’ve another absurdly versatile weapon in your pantry’s artillery.