Friday, January 15, 2010

Making Mochi

I have to put my hands up and admit I’m not a big fan of mochi (rice cake made of glutinous rice pounded into paste and molded), but it is a mainstay of Japanese cuisine and served in soup (ozoni) is a traditional aspect of New Year…
So without entering into the mochitsuki ceremony how did we make mochi? (Well, when I say “we”, I mean Mrs Cook Japan and the 10 friends and countless children who had a great time making and eating it at our house.)
First up, mochigome (special glutinous rice for making mochi) was left to soak then wrapped in muslin and steamed in the Cook Japan rice cooker…
…and this is where the brilliant idea came into play…use a breadmaker!!!
Traditionally the rice is steamed then put into a huge mortar where it is a pounded to make a paste, whereas their plan was to put the rice into a breadmaker using the “dough” function and keep 20+ collective fingers crossed on the results….
…and what great results they were!  About 30-minutes in the breadmaker produced a wonderfully sticky paste that could be easily moulded then devoured…
And what a feast it turned into, never before have I seen so much mochi in one place.  Eaten with adzuki (red beans), natto (fermented soya beans), daikon oroshi (grated radish), kinako (soybean flour), and of course as ozoni, everyone had a whale of a time.
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So if you’ve got a breadmaker to hand, start steaming your rice and start making mochi!

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