A simple arrangement recipe where you just stuff mochi and cheese into chikuwa and bake it. The exquisite sweet and salty sauce combined with gooey cheese makes it perfect as a snack or for bento boxes. It can be made in a short time, so it's also recommended for busy year-end and New Year holidays.
Ingredients
Main Ingredients (7 pieces)
- Chikuwa 7 pieces
- Kirimochi (square mochi) 1 piece
- Sliced cheese 1 slice
- Toasted sesame seeds (to taste)
- Green onions (chopped) (to taste)
Seasonings
- [A] Soy Sauce 2 tsp
- [A] Mirin (Sweet Rice Wine) 1 tsp
- [A] Sugar 1 tsp
- Vegetable oil (to taste)
- Water 2 tbsp
Steps
- Cut one kirimochi into 1cm wide pieces lengthwise, then cut them in half widthwise.
- Make a diagonal cut through the center of 7 chikuwa to cut them in half.
- Stuff the cut mochi into the hollow of the chikuwa.
- Add vegetable oil to a frying pan and heat it.
- Place the chikuwa in the frying pan and stir-fry over medium heat until evenly coated with oil.
- Add 2 tbsp water, cover with a lid, and steam-fry over low to medium heat for 1 minute 30 seconds to 2 minutes. (This is the key!) Steam until the mochi becomes soft.
- Add 1 tsp mirin, 2 tsp soy sauce, and 1 tsp sugar. Increase heat to medium-high to high and cook until the liquid evaporates, coating the chikuwa with the sauce.
- Once the moisture has evaporated and the sauce coats everything, reduce heat to low and position the cut sides of the chikuwa facing upwards.
- Tear one slice of cheese by hand and place it on top of the chikuwa.
- Cover with a lid and steam-fry over low heat for 1 minute 30 seconds to 2 minutes until the cheese is melted.
- Plate the chikuwa.
- Sprinkle with toasted sesame seeds and chopped green onions.
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