Instantly Done In The Microwave! Adaptable Kinako-mochi Using Cut Mochi Rice Cakes

Name: Instantly Done In The Microwave! Adaptable Kinako-mochi Using Cut Mochi Rice Cakes
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Sliced mochi; 2 tbsp Kinako; 1 1/2 to 2 tablespoons Sugar; 1 dash Salt

cookpad.japan @cookpad_jp

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.

Please find the right cooking time that works best in your microwave oven!

You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.

Please find the right cooking time that works best in your microwave oven!

cookpad.japan @cookpad_jp

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.

Please find the right cooking time that works best in your microwave oven!

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.

Please find the right cooking time that works best in your microwave oven!

Saved

Ingredients

2 servings

2pieces Sliced mochi
2 tbspKinako
1 1/2to 2 tablespoons Sugar
1 dashSalt

Saved

Steps

1

Cut the mochi cakes in half.
2

Put the mochi in a heatproof container, and add enough water to cover.
3

Microwave for 2 to 3 minutes. (The time depends on the microwave oven, so adjust while observing the mochi.)
4

Mix the kinako, sugar and salt together.
5

Take the heated mochi out with a fork, put into the container with the kinako mixture, and coat.