I wanted to eat okara mochi but nowhere in my neighbourhood sells okara...I wondered if I could make it with just tofu so I tried making this.When I make isobe mochi I use 100 g of tofu and 25 g of katakuriko to make 2.Honestly, the mixing or heating time is just an approximation. Recipe by Mokanpi

This is a variation of "Okara Mochi with Rice Bran"using tofu. Incidentally, there is the same amount of vitamin B in 2 teaspoons of rice bran, as there is in 1 bowl of brown rice.You can hardly taste the rice bran after coating the mochi in kinako and light brown sugar (brown cane sugar). Adjust the amount of rice bran to your liking. Adjust the heating time according to your microwave. These mochi are made with katakuriko, so are best eaten straight away. Recipe by miyuki12

One day I came home late from work, and stared at a tofu that was in the fridge. And I was like, "What can I make from this? Deep fried tofu? I can't be bothered with deep frying... so can I make something simple?" So I make this, and it was amazingly delicious. So it's now become a family favorite for when we need one extra dish on the dining table.Work quickly once you add the mentsuyu!!You can just eyeball the ingredient quantities! Recipe by Kuiishinbouneko

I wanted to make a simple sweet with what I had in my house. I made this up over 10 years ago.Mix it together beforehand to prevent lumps. Recipe by mariybis

My family loves mochi, but mochi has a lot of calories.I tried making this to see if I could make a healthy mochi from tofu and katakuriko!!It's fine if there are little lumps of tofu left.You won't notice the lumps if you mix it, microwave it and cover it with kinako. Recipe by Toyahaya mama

Making the dough is a bit troublesome, but you would be able to make it easily in a microwave.Adding egg white to the gyuhi dough will make the dough easier to bite into. Recipe by Pichan plus

Last year, one of my coworkers told me how delicious soy milk warabi mochi is. I made my own original recipe using a microwave. I also thought of many different flavor profiles to go with it and when I tried brown sugar syrup and soybean flour, the flavor was a big success!Since it's made with soy milk, these dumplings turn out so, so creamy. Since this recipe won't heat up the kitchen, you can enjoy chilled warabi mochi during summer. If you chill them in the refrigerator for a long time, they'll tend to harden, so I recommend chilling them in ice water and serving them immediately. For 4 servings. Recipe by Okaraseijin

My parents had mochi and tsubu-an left over from the New Year's celebrations, so I bought strawberries and cream cheese to make daifuku. They were delicious.Use plenty of katakuriko.I covered strawberries with cream cheese, and then covered with tsubu-an to make "Strawberry Cream Cheese Daifuku." They were also delicious. Recipe by Harurunatsu

I originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier recipes on the internet and referenced those when coming up with this recipe.If you cannot find cherry blossom leaves, you can get them on the internet.Cuoca, http://www.cuoca.com/Tomizawa, http://shop.tomizawa.co.jp/They can also be frozen. For 16 pieces. Recipe by Tomonao

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

Kinako uirō was very popular at my workplace, so I created this recipe.-The necessary ingredients are the ones marked ◎. This time, to bring out the sweetness and chewy texture, I made it with salt and potato starch flour. If you don't add them, the mochi will be firm.-There are 3 main points. 1) Mix very well. (More than just stirring well, stir until there is no flouriness left in the mixture). 2) Strain the mixture when pouring it into the container. (This is to improve the texture when you eat it. Remove lumps that were not broken up by stirring) 3) Do not overcook the mochi. (This is because the residual heat in the mochi will continue to cook it after it's been taken out of the microwave). Recipe by .M.

We make this in a large quantity for New Years and share it.I thought of this as a way to use up white mochi, and ever since, this dish has been a major dish in our household.For our microwave, 2 1/2-3 minutes at 500 W is just about right, but you may want to adjust accordingly to your household's microwave. For 1 serving. Recipe by MyT09