kiri mochi recipe

Kirimochi, a type of dried mochi, can be prepared using various methods. Here is the ultimate guide to simple, but delicious ways to use this ingredient.

How to Prepare Kirimochi

soy sauce

sugar (or honey)

nori sheet

kinako powder

sugar

red bean paste

daikon (grated)

butter

honey

natto

chocolate

Toasted Mochi: Put the mochi in a toaster oven or non-stick pan for 5-10 minutes until puffed and nicely toasted.

Microwaved Mochi: Slightly dampen the surface of the kirimochi and microwave for a minute or two, until softened.

Grilled Mochi: Grill the mochi for about 10 minutes or until puffy and nicely toasted.

Boiled Mochi: Place the mochi in a pot filled with cold water. Bring the pot to a light simmer and simmer for 3-4 minutes, or until the mochi is nicely softened. (Good for soups like ozoni or udon)

Moffle (Mochi Waffles): Place mochi blocks into a heated waffle iron for 6 minutes, or until crispy.

Ways to Prepare Mochi

Isobeyaki: Toast or grill the mochi with soy sauce and sugar (optional). Wrap with a nori sheet or add nori flakes on top.

Kinako: Prepare mochi as desired and toss in kinako powder and sugar to taste

Red Bean: Prepare mochi as desired and top with red bean paste

Daikon and Soy Sauce:  Prepare Mochi as Desired and top with grated daikon and a drizzle of soy sauce

Honey Butter: Toast or grill the mochi with butter. Top with a drizzle of honey.

Natto: Prepare mochi as desired and top with natto.

Chocolate: Prepare mochi as desired and top with chocolate.

Soup (ex: Ozoni, Udon): Boil, grill, or toast the mochi separately and add it to the soup at the very end.

Flavor the Mochi

When cooked, this dried mochi transforms into an addictingly chewy and stretchy snack. This simple microwave mochi recipe is easy enough for anyone to make at home.

Homemade Kirimochi

300 g glutinous rice flour

water

Measure out the glutinous rice flour in a bowl.

Add in the water and whisk until completely combined

Cover the bowl with clingwrap or a large plate and microwave for one minute.

Use a spatula or rice paddle to quickly knead the mixture together. Note 1

Cover the bowl and microwave for another minute

Knead the dough again for one or two minutes until it becomes translucent and stretchy. Note 2

Pour the mochi dough into any rectangular container or plastic bag and flatten the top down.

Lightly cover the container and refrigerate it for one or two hours to let it harden slightly

Take the mochi out of the container and cut the mochi into rectangles of your desired size. Note 3

Put the cut mochi into a container with some room in between. If the container is not large enough, you can add pieces of parchment paper to stack the mochi on top of each other.

Lightly cover the mochi and refrigerate for another 1-2 days to let the mochi harden. Then the mochi is ready to be eaten or frozen for later use

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How to Prepare Kirimochi

Homemade Kirimochi

Top 2 kiri mochi recipe recipes from across the web

The most viewed kiri mochi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Prepare Kirimochi

Homemade Kirimochi

The most viewed kiri mochi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine