Original: English

Mochi Transformations

Don't let leftover mochi go to waste。 This time, we're introducing 3 easy-to-make and delicious mochi transformation recipes. From "Meat Sauce Mochi" and "Mochi Jeon" to "French Toast Mochi," try these exquisite variations that are perfect not just for New Year's but for everyday enjoyment.

Steps

Warm the 2 pcs of kirimochi in the microwave for about 20 seconds to make them easier to cut into 4 pieces each.
🕒 00:24
Cut the warmed 2 pcs of kirimochi into 4 pieces each. [The Key Point!] When cutting hard items, use the heel of the knife and cutting after warming makes it safer.
🕒 00:35
In a frying pan, combine the Meat Sauce Base (1 pack) and 100ml of water, and bring to a boil over low heat while stirring.
🕒 01:11
Once boiling, add the cut mochi, and cook thoroughly on both sides while occasionally flipping, allowing it to coat with the sauce.
🕒 01:53
When the sauce thickens, transfer to a plate and top with melting cheese.
🕒 02:24
Bake in a toaster oven or oven until the surface is golden brown. [The Key Point!] Grilling the cheese until it gets browned adds a fragrant aroma and a superb taste.
🕒 02:44
Mix the sauce ingredients (Mentsuyu (Noodle Soup Base) 1 tbsp, Vinegar 1/2 tbsp, Sugar 1 tsp, Toasted Sesame Seeds 1 tsp) and pour into a dish. Add chili oil if desired.
🕒 03:18
Thinly slice the green parts of the scallion diagonally. [The Key Point!] You can substitute with nira (garlic chives), green onions, or onion.
🕒 04:11
Cut 1 pc of chikuwa in half, then slice diagonally. [The Key Point!] If you don't have chikuwa, you can substitute with kamaboko (fish cake) or tuna.
🕒 04:33
In a heatproof bowl, combine 1 pc of kirimochi and 2 tbsp of water. Heat in the microwave at 600W for 1 minute and 30 seconds without covering until the mochi becomes gooey.
🕒 04:57
While hot, add 1 tsp of light soy sauce and knead with a rubber spatula until smooth. [The Key Point!] If it hardens after cooling, reheat in the microwave.
🕒 05:28
Add the cut scallion and chikuwa, and mix gently just enough to coat. [The Key Point!] Overmixing will release moisture from the scallions and make it sticky, so mix gently.
🕒 05:55
Heat a frying pan over low-medium heat and add a small amount of sesame oil.
🕒 06:17
Pour the mochi dough into the warmed pan and cook without touching until ready to flip.
🕒 06:27
Once the underside is cooked, flip it over and press down with a spatula to flatten it. [The Key Point!] Flattening it increases the crispy parts and makes it more delicious.
🕒 06:56
Flip several times and cook until the edges are crispy.
🕒 07:23
Cut the cooked mochi jeon into bite-sized pieces and enjoy with plenty of the prepared dipping sauce.
🕒 07:38
Whisk 1 egg well until the white and yolk are combined.
🕒 08:01
In a heatproof bowl, combine 50ml of milk, 2 tsp of sugar, and 1 pinch of salt.
🕒 08:17
Add 1 pc of kirimochi to the bowl, coat it evenly with milk, and then heat in the microwave at 600W for 1 minute and 30 seconds. [The Key Point!] Be careful not to overheat to prevent overflow.
🕒 08:34
Remove from the microwave and mix thoroughly with a rubber spatula until the milk and mochi are integrated.
🕒 08:48
If not heated enough, microwave for an additional 30 seconds to melt the mochi into a gooey consistency.
🕒 09:07
Mix well again to create a smooth, gooey mochi batter.
🕒 09:18
Add the beaten egg in two portions, mixing well each time to combine. [The Key Point!] Work quickly while the mochi is hot. If it cools and hardens, reheat in the microwave for about 10 seconds.
🕒 09:28
Heat a frying pan over low heat and add a small amount of oil.
🕒 10:07
Pour in the mochi batter and cook slowly without touching. [The Key Point!] Cooking slowly over low heat ensures it cooks through and the outside doesn't burn.
🕒 10:19
Once the underside is cooked, flip it over and cook the other side.
🕒 10:39
Transfer to a plate, top with butter, and drizzle generously with maple syrup.
🕒 11:03