Easy Kusa-Mochi in the Microwave

Name: Easy Kusa-Mochi in the Microwave
Cuisine: American
Ingredients: 20 grams Yomogi; 70 grams Tsubu-an; 20 grams Sugar; 75 grams Joshinko; 25 grams Shiratamako; 100 ml Hot water; 3 grams Baking soda

cookpad.japan @cookpad_jp

This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year. I found some soft yomogi down by the river and it made me want to make these.

Fresh yomogi is very delicious but for those who feel uncomfortable picking it (there is a poisonous plant that looks very similar) or can't get hold of it, you can buy it safely by mail order. Recipe by decocookie

This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year. I found some soft yomogi down by the river and it made me want to make these.

cookpad.japan @cookpad_jp

This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year. I found some soft yomogi down by the river and it made me want to make these.

Saved

Ingredients

20 gramsYomogi
70 gramsTsubu-an
20 gramsSugar
75 gramsJoshinko
25 gramsShiratamako
100 mlHot water
3 gramsBaking soda

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Steps

1

Find some fresh yomogi and pick only the leaves. If they're a bit dirty give them a quick wash.
2

Boil 1 litre water in a saucepan and add baking soda.
3

Add the yomogi into the water and blanch. Wash it a few times then leave it to soak in cold water.
4

Gently squeeze any excess water out of the yomogi.
5

Finely chop the yomogi with a knife and then grind it into a paste with a pestle and mortar. If you don't have a pestle and mortar, you can blend it in a food processor instead.
6

Split the tsubu-an into 5 portions and roll each portion into a ball.
7

Add the joshinko, shiratamako and sugar into a bowl and lightly mix them with a pair of cooking chopsticks.
8

Gradually add the hot water and mix everything together well so that there are no lumps. I find that mixing by hand is the most efficient.
9

Lightly wrap the mixture and heat it in the microwave for 2 minutes at 500 W.
10

Wet a wooden spatula and mix the paste well until it gathers into a ball of mochi dough.
11

Place the dough in the same mortar as the yomogi paste.
12

Mix the mochi dough and yomogi paste well with a wooden pestle until the yomogi paste is distributed evenly.
13

Keep your fingers wet and split the mochi dough into 5 portions. Then stretch out each portion and use one portion to wrap each ball of tsubu-an.
14

These kusa-mochi are likely to stick to the plate they're served on so I think it's easiest to serve them on top of a dusting of kinako.