Chef JA Cooks Live! | Episode 5: Yaki Mochi - 5 Ways!

mochi rice

🥗Healthier: brown rice

💰Cheaper: glutinous rice

Brown rice adds fiber and nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option is better for health.

nori

🥗Healthier: spinach leaves

💰Cheaper: lettuce

Spinach adds nutrients and color.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar

Vinegar mix provides acidity without mirin.

Introduce the recipe and ingredients for Yaki Mochi.

Show the Kitt mochi, explaining it is pre-cut and has a long shelf life.

Cut the Kitt mochi in half for easier cooking and eating.

Heat a frying pan on low heat without oil, explaining that the mochi will create its own oil while cooking.

Cook the mochi halves in the pan for about 3 minutes on one side, then flip and cook for another 3 minutes until soft and chewy.

Prepare toppings while the mochi is cooking: open a can of red bean paste and explain how to cook red beans with sugar and salt if using dry beans.

Mix soy sauce and sugar (cane sugar) for a sweet soy sauce topping, adjusting sweetness to personal preference.

Prepare natto by mixing it to create a stringy texture and adding chopped green onions.

Discuss using the top part of the daikon radish as a topping, mentioning its versatility in cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens