After New Year, it is always a challenge to finish the mochi. Although I bought the smallest bag of mochi available at the Japanese grocery store, we had several pieces leftover. We are probably not the only ones ending up in this condition because there are many recipes for leftover mochi. This is a variation of mochi and cheese I posted before. This one developed a more crispy crust than the previous recipe. This may be because I used too much heat. It may look better and a little less burnt if I used a very low flame and was more patient. I served it with kinpira gobo きんぴらごぼう, my potato salad ポテトサラダand datemaki 伊達巻 for a weekend lunch.
This one adds crushed nuts (the original called for peanuts but we used roasted pecan as per my wife's suggestion).
I made my datemaki again after the New Year. This time, I put the darker side inside the roll which looks better to me rather than the other way around.
The original recipe came from Internet.
Ingredients (for 4):
Mochi cakes, 2
Melting cheese (I used smoke mozzarella), several slices, finely chopped (grating may work better).
Crushed nuts (original recipe calls for peanuts, we used roasted pecans), amount arbitrary.
Soy sauce and Japanese hot pepper flakes or ichimi tougarashi 一味唐辛子.
1. Soften the mochi by microwaving for 20 seconds in the plastic wrapping.
2. Cut each mochi into small cubes (I cut one mochi into 8 cubes, wetting the knife blade to prevent the mochi from sticking).
3. Place 4 cubes together in the pan on low flame (I used a small amount of olive oil, the original recipe does not use oil). Put on a tight lid.
4. When the cheese is melted and the bottom becomes brown, turn the pieces over (#1).
5. Put the lid back on and keep cooking for several more minutes (#2).
6. pour a small amount of soy sauce mixed with Japanese hot pepper flakes over the mochi (#3).
7. I served two (one mochi cake equivalent) per serving (#4).
The visual could have been better. I should have used a lower flame. In any case, this was good. Very crunchy crust on both sides and soft and chewy center with the taste of cheese, soy sauce and nuts. This might be a reason to make left over mochi on purpose.