Okara Mochi with Rice Bran

Name: Okara Mochi with Rice Bran
Yield: 2 servings
Cuisine: American
Ingredients: 50 grams ●Fresh okara; 3 tbsp ●Rice bran ※Refer to Step 8; 2 and 1/2 tablespoons ●Katakuriko; 1 pinch ●Salt; 80 ml ●Water; 1 tsp Sake; 1 tbsp Rice bran (parch in advance) ※Refer to Step 8; 1/2 tbsp Kinako; 1 tbsp Sugar (I used a low calorie sweetener called Lakanto S, but use your choice of sweetner); 1 pinch Salt

cookpad.japan @cookpad_jp

I'm creating easy-to-make recipes using rice bran, which is rich in vitamin B. Okara mochi is less floury than rice bran, and it hides the distinctive aroma of the rice bran, so these can be enjoyed even by those who don't like rice bran. Serve them as a small snack or for dessert.

Adding sake midway through the process eliminates the smell of the rice bran. Adjust the cooking time depending on your microwave with the time indicated in the recipe as a reference. Try using rice bran powder, if you prefer. Feel free to also adjust the ratio of ingredients. Recipe by miyuki12

cookpad.japan @cookpad_jp

Saved

Ingredients

2 servings

50 grams●Fresh okara
3 tbsp●Rice bran ※Refer to Step 8
2and 1/2 tablespoons ●Katakuriko
1 pinch●Salt
80 ml●Water
1 tspSake
(optional)
1 tbspRice bran (parch in advance) ※Refer to Step 8
1/2 tbspKinako
1 tbspSugar (I used a low calorie sweetener called Lakanto S, but use your choice of sweetner)
1 pinchSalt

Saved

Steps

1

Put all ● ingredients in a heatproof container and mix well. Cover the container loosely with plastic wrap and heat in a 500W microwave for 1 minute and 30 seconds.
2

Add sake and knead (as shown in the photo). Cover with plastic wrap again and heat for 40 more seconds.
3

After it cools to the touch, moisten your hands, tear the mochi into bite-sized pieces, then they're ready to serve. I used rice bran powder for the right one in the picture.
4

They're also delicious coated in kinako & sugar (mixed at a 1:1 ratio). I recommend this for those who are eating rice bran for the first time.
5

Make healthy oyaki by combining the mochi with simmered hijiki seaweed or simmered kiriboshi daikon, then frying them in frying pan. Use any sauce you like. They are delicious sprinkled with curry powder.
6

The mochi are best eaten with vitamin C. Try sprinkling on a refreshing drink powder such as [Hi Lemon] or [Lemon Tea].
7

Vary the way to serving them by filling them with adzuki and roasting them, or by serving them with a mitarashi-dango-like sauce.
8

I used parched rice bran, which I dry roasted for about 2 minutes over low heat. I recommend parching it after you purchase it.
9

By the way, 2 teaspoons of rice bran have the same amount of nutrition as 1 rice bowl full of brown rice.
10

Also try the following recipes: [Tofu Mochi with Rice Bran],
https://cookpad.wasmer.app/us/recipes/149597-tofu-mochi-with-rice-bran

Tofu Mochi with Rice Bran
11

[Soft Milk Mochi with Rice Bran].
https://cookpad.wasmer.app/us/recipes/149599-soft-milk-mochi-with-rice-bran

Soft Milk Mochi With Rice Bran