How We Cooked 8 Pounds of Mochi

How We Cooked 8 Pounds of Mochi

Hello, I'm Andrew here with Sean today, hey we're going to be making a bunch of Mochi as well as several recipes utilizing that Mochi. This is part of an ongoing series on the channel, where it's usually just me, making a bunch of one ingredient usually doing recipes. I'Ve never tried before not always getting it exactly right, but I found this something very fun and interesting about experiencing the same ingredient over and over again. That can teach you a lot about how it works and what is truly great about that ingredient. Today we're doing Mochi largely at your suggestion.

I really only grew up knowing it as sort of this like flavorless gluey mess, but a lot of people also know it as like Mochi ice cream. I think that's probably the application most people, think of really just wanted to experiment with a bunch of those methods. So we've already made all these recipes now we're going to take you through how those experiences went. Ria from the channel was also interested in doing some Mochi exploration, so she'll be making some recipes as well yeah. So the first thing we made was the Mochi itself, which I've actually done previously in a tasty video, where we did it sort of the traditional Mallet and giant mortar type of operation.

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This time we used your family's personal coaching, making Appliance. I grew up with this Appliance from like the late 70s, like 80s, is made by national. It'S this Mochi machine. We haven't used in like 20 years, so I pulled it out of storage. I was a little worried.

It was going to fall apart on us. I was amazed, I think appliances of this vintage can be so well made. It'S such a sturdy thing. It looks kind of like a Star Wars. Droid.

We started by soaking the rice for the Mochi, so you have to soak that overnight and it's a particular rice right yeah. So what type of rice it's known as mochigome in Japan, when you cook this up, it's going to become really sticky starchy and a little sweet. So we soak it overnight, rain that and then simply load it into this machine. So the machine has two settings. So the first setting is going to be the steam settings.

It goes for like 30 minutes and then it makes this incredible buzzing noise you take the lid off and then you set it to need and all that's doing the action is this tiny rotating component. The rice starts to become like smoother and smoother and smoother, because it's getting broken down and as it's going you're watching for it to not get too dry. So I was adding a little bit of water, which you would actually do if you were doing the traditional method. So the machine comes with this incredible piece of plastic called the remover, but it's basically a reverse funnel where you slowly push it down. On top of it, in one swift motion, pull it out, get it onto a mochiko covered surface yeah.

It is the closest thing to edible lava. I think that you can get right without actually hurting yourself, yeah good selling point for emoji um, the most like traditional sort of way to prepare it is you wet your hands and then you immediately start pinching off these little balls from the Mochi, and then you Get into the bowl and then you're good to go you're struggling between a point where it's literally too hot and will burn your hands and it gets too cool and you won't be able to right with it anymore. So we're basically portioning this out into various sizes and shapes either for consuming immediately or for our later recipes yeah. But the first thing we made was what a red bean daifuku kind of like a stuffed Mochi of sorts. So the first thing you do is you take a little bit of Mochi and then you flatten it and then you take a ball of coccion like smooth red bean, put that in the middle and you wrap the Mochi around which it seems like it'll, be very Easy to do because the Mochi is very pliable and stretchable, but it doesn't want to stretch evenly.

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So you end up with a lot of thin spots or most of your Mochi around the back of the ball of red bean right. But we we got at least one to be really good, and then we also rolled that in a little bit of the soybean powder. Yes, you just kind of dip it in some of the red bean and it gives it like a Nutty sweet, exterior, probably the simplest way we tried. It was a little bit of soy, sauce and sugar mixed together and then the Mochi simply dipped into that delicious growing. Up on me made it.

I feel like the Mochi was always still really molten and gluey when we would eat it yeah, but this batch it had a really good bite, but it was still chewy and and loose, but it held its like consistency really really nicely. I think this is the best batch of Mochi. I'Ve had really in a homemade environment. It was tasty. It was great.

The next recipe we made were Mochi crunch cookies. We decided to make a batch of cookies using this Mochi Crunch and we referenced a recipe from the Hawaii Home Style, cooking blog keeping it Rel. What we did first was we had to make this yeah okay, you're a Mochi crunch. The recipe suggests store bought, but we wanted to go through this process. Since we had the Mochi to see that transformation take place, we thought it would be pretty cool, so we had our Mochi from our Mochi making day we tried two methods.

The first was frying it simply in a pan of shallow hot oil. Dropping them in we found that slicing them as thinly as possible would make them puff up better. These were actually really tasty on their own. I mean of all the things we made. This was one of the single best bites for me, like the outside is really kind of hard and crunchy, but the inside gets a little bit almost honeycombish yeah, almost like uh, like a meringue yeah like in a pavlova.

The way you get that almost marshmallow, almost honeycomb type of texture, the other method we tried - was baking it in the oven. I was surprised at how easily it worked. They puffed up and actually got a much harder texture. The Next Step was to season the crackers, so we had a mixture of soy, sauce and sugar with the fried variety we tossed them in a big bowl, which I think might have been a little bit of a mistake, because I think some of the pieces got Too saturated we then put those in an oven to dehydrate, but because they were so saturated, they, I think, stayed in there a little bit too long and developed and almost overcooked soy sauce flavor with our baked variant. We just simply based to them with that soy.

Sauce and sugar mixture, which came out really well, but was definitely a much subtler flavor for the context of our cookie. We decided to go with the fried variety just because the flavor was a little bit more assertive in the context of something sweet. We thought it would make more sense, so then it was just a matter of making the batter. We actually had Inca, join us and help us for this stage of the recipe made. A simple batter, roughly chopped our fried rice crackers mix that into the batter scooped.

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It baked it off yeah, it was a delicious cook, delicious had sort of that salted caramel aspect to it. I love sweet and savory. The next recipe we made were pan fried Sesame coated, red bean and black sesame stuffed Mochi, and for this recipe we actually did not use our Mochi from the Mochi making day we used a different variety of Mochi. We took the shinatama cool, which is where they make a rice paste using glutinous rice, and then they dry that and break it into small mix it with sugar and water and then microwaved it and microwaving feels like it shouldn't be a step but sure enough. Here.

It is because the Shiro tomoko is basically dehydrated rice, paste, you're, basically just rehydrating it and adding sweetness, so it rehydrates really beautifully into this translucent delicate version of the Mochi that we made on the first day yeah, and so it's really easy to work with. You use it for a lot of Mochi desserts like when we made the red bean thing on the first day. You would often you should have found the cool for that. We portioned them into little rounds. We then had our filling, which is a mixture of red bean paste and black sesame, also portion little balls of that filling then took our Mochi wrapped it around that as easily as we could.

Even though we were working with the easier version we still experienced. Quite a lot of difficulty in forming them in the context of this recipe. That was not hyper critical. We then took those completed balls, flattened them and then coated them in sesame and then lightly, pan fry them. Until the exterior got a nice dark roasted color.

I don't think it's supposed to look like how it turned out, but it tasted great, the texture was perfect and then the mix of red bean and black sesame really went well. The Mochi itself was too sugary yeah. It actually didn't need the sugar, perhaps right like it, was not essential to its texture or Constitution. I think the next time I do it. I would use less or or no sugar, but it was still a great recipe.

I would 100 make these again. So next we have a few recipes from Ria. She was also excited to experiment with Mochi and share some recipes of her own hi, I'm Ray growing up in Japan. I ate Mochi a la Andrew and Sean made a Mochi from scratch, but I'm going to use storable Mochi like this. It is pre-packaged individually like this and it has a long shelf life.

The first recipe, it's new variation of kinakomoji kinakomochi. It'S very traditional kind of treat so usually Mochi is cooked in a boiling water, but for this recipe it is cooked very differently. So first you'll heat up non-stick, pan very, very hot. You press against Mochi in onto the hot pan and they will leave marks and you kind of scrape it and eat it because kind of reminded me of rolled ice cream, because you kind of like scrape very thin substance. I ended up only using half Mochi and used the leftover for my next recipe, but I was able to make one plate full of kind of like a shaped Mochi.

Once you make a plate, full you sprinkle with soybean powder kinako, they used Japanese molasses called chromito, but I couldn't find it at the Japanese grocery store. So I ended up using maple syrup. I love Mochi because of the texture. It'S chewy texture. It was a little bit soft.

To be honest, I like regular kinakomochi, to compare with this like new generation kinakomochi. The next recipe is mochi French toast. I also saw it on tasty Japan's page. It looked so good, so I'm so super excited to try this recipe. I cut Mochi into small cubes, put them in a microwave, safe bowl and soak with milk cook in the microwave one minute into about for four minutes.

Mochi starts getting softer, so I use rubber spatula and press against the ball and make sure everything is well combined. Mochi and milk melted together and I added sugar and egg. The texture of the butter is almost like a cake butter cook covered about four minutes. I started cooking like medium heat when the butter is cooked. I fold it up like omelette and sprinkle some powdered sugar, and this was so delicious.

It was like very chewy. Also Mochi is naturally gluten free. So it is a great gluten-free option for all some like sweet breakfast to something. The last recipe is ozoni odoni. It'S a Mochi soup, each prefecture has different recipes.

I grown up eating my mom's ozoni made with Dashi using roasted eel bone, topped with grilled eel as well. It'S one of my favorite dish. I live in LA and I couldn't find any grilled eel. Instead, I used the chicken I'm going to prep ingredients first and I cut them into little, like flower shade totally just like decorative purpose. Only so if you don't have that you can just cut whatever shape you want, avoiding salty water and Blanche.

Spinach, very briefly, and next I made Dashi, I used awasedashi, which is using dried combo, complex kelp, add the katsubishi cook for two to three minutes. In gentle heat strain them bring, get to a boil, I put chicken first and once chicken is cooked. I ordered carrot and daikon make sure to skim well because you want to have a nice clear broth at the end I seasoned soup, with sake meaning and soy sauce. I toasted my Mochi in a toaster oven. I think this is the perfect Mochi dish for cold winter days.

The next thing we made was also an ozoni yeah. I don't know why we let ourselves follow Ria the one that we referenced for this recipe was a Kansai style. It was only from just one cookbook Kansai is like Kyoto Osaka. It'S kind of that that area this one is actually entirely vegetarian, which I thought was really interesting. This one you're using daikon you're using a really hearty satoimo, which is like a taro.

Basically, then, you're also chopping up carrots and then punching them into these cute little flowers. Meanwhile, what we did was we made a combustion or kombu broth. So let me the vegetables finished cooking until they were like perfectly tender turn off the heat, and you add this miso I've never worked at this miso before it's a white miso. It'S a little bit sweeter. We had our leftover Mochi that we brought back to temperature in a small pot of water.

Basically, you end up with this really hearty soup with Mochi on the bottom of it and then a couple of other garnishes. We had Yuzu that we took a peel of and made julienne of the zest. It was really fragrant and I think it really brought a lot. It was next to a mitsubo. It'S like a Japanese parsley.

I think it tastes like celery, even though I've never eaten this. It tasted, like cedar wood to me. So this was the one recipe we made where I was reminded that I don't always love Mochi it just in the broth became very gummy to me. I felt the complete opposite. I really enjoyed eating the Mochi this way being able to stretch it create different bites.

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I thought it was great. The last thing we made was simply grilled Mochi, so this was utilized using the Mochi that we made on our first day, but grilling it to become a toasty delicious treat. What my mom will do is we'll keep it in the freezer and then pull it out over the course of months and throw it into the toaster, oven and it'll. Just like get crispy and puffy and you're at the Japanese grocery store and found this contraption for assisting in the grilling of Mochi in a home context. So I found this like tiny Square Grill, and it's literally just for grilling Mochi on so this day was also a bit of an experiment.

For us all we were hoping to achieve was to make some crispy delicious Mochi and flavor in a variety of ways. So we had some of our sort of full-sized rounds of Mochi. We also had some smaller ones that we put on skewers. It actually worked a lot better than I expected it would. I was expecting this to be a total gimmick and to turn into basically a fire hazard type of mess, because I was sure that it would just drip down and burn and sure enough.

Our first Mochi did burn a little bit, but we quickly realized the technique to it, which was to rotate it consistently until the exterior would dry enough where then it could stand up to the heat without dripping for longer bouts of time and then develop a nice Toasted Char on the outside, it's to me the best way to eat Mochi. We did some experiments where we basted the Mochi with that soy, sauce and sugar mixture and then re-grilled that that was also very good yeah and as somebody who definitely experienced Mochi for the first time as Mochi ice cream that wasn't very good somewhere. I'M just blown away by this preparation of Mochi. It is so delicious. It has that savory and sweet component.

It has that toasted rice flavor, which is so so good, but I think as a crust to a sort of molteny thing. It is perhaps it's like best version of itself. We like try side breaking it open and it just gave this like cheese, Bowl, mochi's Mo cheese, ball, no cheese Bowl. Well, that's how we cooked a bunch of Mochi. I hope you enjoyed.

I certainly learned a lot. Thank you for bringing me along on your journey. Thank you, Tori for joining us on this video as well. If you have any other suggestions for ingredients, we should make a lot of in the future we'd love to hear them. Thank you for watching.

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