We just finished pounding mochi, and tried eating it like this for lunch and it was delicious.If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. If you have grilled mochi, dip it in hot water and then arrange it on the plate. Recipe by meg115

Daikon radish mochi cakes with dried shrimp or bacon chips are delicious too, but I love plain ones that really highlight the flavor of the daikon radish.Use a heatproof container or any suitable container you have as a mold. Adjust the steaming time depending on how thick your cake is. You can also wrap the cake tightly with plastic wrap and freeze it. This goes well with chunky ra-yu or chili garlic oil. Recipe by Hoink

I simplified the recipe for potato mochi cakes that my grandmother always makes for me.The cakes will turn out delicious if you leave some lumps in the potato, and not mash it completely.They will burn immediately when adding soy sauce, so remove from heat as soon as you add it. Recipe by Rimo

I wanted to make an easy Gohei Mochi recipe to cook at home. This recipe requires only a stick, plastic wrap, and a grill! Sweet sticky rice is already sticky, so you don't need to mash it. That makes this dish easier.The miso mixture burns easily, so adjust the heat and grilling time accordingly. You can also use walnuts instead of sesame seeds. The cooking methods and shape of the rice cakes might differ in different areas. I created this recipe so that people can make this dish at home. Recipe by handmadecafe

I came up with a béchamel sauce using mochi cakes, so I decided to try using it to make a quick doria.For the béchamel sauce with mochi cakes, you should try slicing the mochi cakes thinly so that they'll melt more easily and thicken the sauce a bit quicker. Recipe by Donpintan

I love the flavor of our family's standard ozouni that we have every year, but this recipe is in response to requests for something different! Even without adding any special ingredients, the fragrance of pure sesame oil adds a Chinese-style flavor. The sesame oil combined with the umami of vegetables and chicken tastes very rich. This is a hearty ozouni that children love too!By adding pure sesame oil during the preparation stages as well as to finish, the fragrance and the umami of the oil are evident in a well balanced way in the finished soup. Slice the vegetables into thin julienne to make an elegant version of ozouni that can be served to guests. This is delicious with grilled onigiri rice balls instead of the mochi cakes. For 4 servings. Recipe by Kadoya-seiyu

This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always comforted when I eat this. It's my mother's flavor.In Kyoto, we use round mochi cakes for ozouni. When heating them in the microwave, watch them so that they don't puff up too much and explode. Serve the soup and mochi before the mochi becomes too soft and melts. You can use authentic, properly made dashi stock, or instant dashi stock from granules. In Step 2, when cooking the satoimo, be careful not to simmer too long or it gets salty. For an easy to make amount. Recipe by Nanaiku

Children like this too, and the appearance is also pretty.

I wanted to eat a small portion but satisfying Japanese-style dessert because I needed a boost of energy. Wafer cake, warabi mochi, and ice cream with whipped cream are all big favorites of mine!!Soothe your tired body with this parfait and your favorite toppings! Recipe by Gakkoiburi

This recipe was for a potluck held on January 21st, 2011.Sauce.This time I used ■ Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi.Adjust to tastes. Recipe by Occhi

There are a lot of recipes out there for "daikon radish mochi" but they usually seem to be savory rather than sweet, and often with some things mixed into the dough.I didn't know that, so I've been making mochi by mixing daikon radish and katakuriko, and eating it with sugar-soy sauce. I think the brown sugar flavored filling counteracts the odor of the daikon radish.They say that the liquid in grated daikon radish has some nutrients too, so let's use it with the grated radish.The texture of the dough will vary depending on how much liquid is in the daikon radish, so please adjust accordingly. Recipe by Toromusume

I wanted to use up daikon.Make sure to fry over high heat at the end to give them a crispy finish. Just like frying gyoza.They're delicious served with ponzu and ra-yu.Spreading the batter into big circles should yield 3-4 cakes, and small circles should yield 8-10 cakes. Recipe by Yuuyuu0221