Traditional Mochi From Nagano Japan | Gohei Mochi

glutinous rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice adds fiber and nutrients while regular rice is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offer a similar flavor profile.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness and flavor.

miso

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami flavor without the salt.

Introduce the dish, Gohei Mochi, and its background.

Use regular Japanese rice instead of special glutinous rice for the Mochi.

Measure 500 grams of freshly cooked Japanese rice into a mixing bowl.

Smash the rice into a half-pounded texture, leaving some grains unpowdered for a rustic texture.

Wet your hands and grab a fifth of the rice cake, stick it around disposable wooden chopsticks, forming a cylinder and flattening it into a long oval.

Let the Mochi rest for 10 minutes to prevent breaking apart while grilling.

Prepare the Walnut miso glaze by grinding 2 tablespoons of toasted sesame seeds in a mortar until fine.

Add 50 grams of toasted walnuts to the mortar and grind them, leaving some crunchy bits.

Mix together 50 grams of sugar, 1 tablespoon of mirin, 1 tablespoon of sake, 0.5 tablespoon of Japanese soy sauce, and 2 tablespoons of miso to create the glaze.

Grill the rice cakes on a portable gas grill or directly on a stove, cooking until slightly golden brown on the surface.

Spread the miso glaze over the entire surface of the rice cakes once they are lightly toasted.

Return the glazed rice cakes to the grill, turning them frequently to avoid burning, grilling on medium-low heat until they have some black spots but are not completely burnt.

Present the grilled Mochi on a bamboo skin for an appealing look.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens