A exquisite arrangement recipe using leftover mochi from the New Year: 'Golden Grilled Mochi.' Simply cut the mochi in half thickness, attach bacon and kamaboko (fish cake), coat with beaten egg, and pan-fry. The chewy texture, fragrant egg, and savory ingredients create a perfect match. It's a quick and easy dish, perfect as a snack or for your bento box.
Ingredients
Main Ingredients (2 servings)
- Mochi 3 pieces
- Eggs 2
- Bacon (to taste)
- Kamaboko (fish cake) (to taste)
- Vegetable Oil (to taste)
Seasonings
- [A] Salt (a pinch)
- [B] Soy Sauce (to taste)
Steps
- Cut 3 pieces of mochi in half, then cut each piece to half its thickness.
- Cut bacon (to taste) to match the size of the cut mochi.
- Attach bacon to one side of the cut mochi.
- Thinly slice kamaboko (fish cake) (to taste) to about 1mm thickness and attach to the other side of the mochi. (Secret Tip!) Making half with bacon and half with kamaboko allows you to enjoy different flavors.
- Heat vegetable oil (to taste) in a frying pan over medium heat.
- Crack 2 eggs into a bowl, add salt (a pinch), and whisk.
- Dip the mochi into the beaten egg, then place them in the heated frying pan.
- Once the bottom of the mochi is seared, flip and cook the other side.
- When the mochi softens, pour the remaining beaten egg around the sides of the pan and wrap it around the mochi like making rolled omelets. (Secret Tip!) Instead of double-dipping the mochi, using the frying pan to wrap the egg around the mochi saves time.
- After wrapping with egg, cook until browned on the surface.
- Once browned, transfer to a plate.
- Grill the remaining kamaboko mochi in the same way.
- Serve with your preferred seasonings, such as soy sauce (to taste). (Secret Tip!) Thinly sliced mochi cooks quickly, and coating the outside with egg gives it volume and makes it easier to eat. It also stays soft even when cold, making it great for bento boxes.
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