Master Chef Masahiro Kasahara from San-Pyō-Ryō-Mon shares a delicious way to enjoy mochi. This exquisite recipe features grilled mochi coated in butter, topped with a special sauce made from simmered nori, green onions, and garlic. It's a simple yet undeniably addictive dish.
Ingredients
Main Ingredients (Serves 6 (6 mochi pieces))
- 6 pieces Kiri Mochi (cut mochi)
- 1/3 stalk Long Green Onion
- 20g Butter
Seasonings
- [A] 2 tbsp Simmered Nori Paste
- [A] 1/2 tsp Grated Garlic
- White Sesame Seeds (to taste)
Steps
- Finely chop 1/3 stalk Long Green Onion. (Pro Tip: If long green onions are unavailable, you can substitute with scallions, shiso leaves, or myoga ginger.)
- In a small bowl, combine the finely chopped green onions with 2 tbsp Simmered Nori Paste and 1/2 tsp Grated Garlic to make the nori-green onion sauce. (Pro Tip: For a spicier kick, add shichimi togarashi or yuzu kosho.)
- Place 6 pieces Kiri Mochi in a frying pan, ensuring they are spaced apart, and heat over medium heat.
- Cover with a lid and grill until the mochi becomes soft. (Pro Tip: You can also toast the mochi in a toaster oven.)
- Once the mochi is softly grilled, turn off the heat and add 20g Butter, tossing to coat the mochi evenly. (Pro Tip: Butter can burn easily, so add it and toss once the pan has cooled down slightly after turning off the heat.)
- Transfer the mochi to a serving dish, top with the prepared nori-green onion sauce, and sprinkle with White Sesame Seeds (to taste).
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。