Steps

1. In a bowl, combine Sugar 1 tsp, Mirin (Sweet Rice Wine) 1 tsp, and Miso 1 tsp, and mix until well dissolved.
   🕒 00:35
2. Add Ground Sesame Seeds 2 tsp and mix to create the miso glaze.
   🕒 00:43
3. Place Cooked Rice 200g in a microwave-safe bowl. Cut 1 Rice Cake into 6 pieces, dip them in water, and then place them on top of the rice.
   🕒 00:50
4. Cover with plastic wrap and microwave at 600W for 2.5 to 3.5 minutes, or until the rice cake is soft and the rice is heated through.
   🕒 01:01
5. Once the rice cake is soft, wet a spatula or rolling pin with water. Tip: Wetting it will prevent the rice cake from sticking.
   🕒 01:12
6. Mash the rice and rice cake together with a spatula or rolling pin until the rice grains are still slightly visible, then knead the mixture together.
   🕒 01:19
7. If the mixture is too dry, add a small amount of water and continue kneading.
   🕒 01:23
8. Line the toaster tray with aluminum foil.
   🕒 01:56
9. Lightly grease the aluminum foil with oil. Tip: Oiling the foil will prevent the dough from sticking.
   🕒 01:59
10. When handling the dough, wet your palms with water.
    🕒 02:05
11. Divide the kneaded dough into 6 equal portions and take one portion in your hand.
    🕒 02:08
12. Roll the dough between your palms to form a round shape.
    🕒 02:12
13. Lightly flatten it into a round disc and place it on the oiled aluminum foil.
    🕒 02:18
14. Brush the surface of the shaped Gohei Mochi with the prepared miso glaze.
    🕒 02:36
15. Toast in the toaster until the surface is golden brown and fragrant.
    🕒 02:45
16. Once browned, remove from the aluminum foil. You can serve them as is, or skewer them with a stick if desired, to complete.
    🕒 03:09
17. Cooking Tip: If you don't have a toaster, you can also spread the dough in a frying pan, grill both sides, then spread with miso glaze and cook until done.
    🕒 06:06