Kirimochi 3 Ways
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT10M5 Minutes
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Yield:1 Serving
Ingredients
- 1 piece of Kirimochi
- Toppings:
- 1 tablespoon Tsuban (Japanese Sweetened Red Bean Paste)
- 3 tablespoons Kinako Powder (Roasted Soy Bean Powder)
- 1 tablespoon sugar
- 1 strawberry
- 2 tablespoons cornstarch
- 1 piece of Kirimochi
- Toppings:
- 12.78g Tsuban (Japanese Sweetened Red Bean Paste)
- 38.34g Kinako Powder (Roasted Soy Bean Powder)
- 12.78g sugar
- 1 strawberry
- 25.56g cornstarch
Kirimochi is a traditional Japanese New Year food which can be grilled, pan fried, or boiled. It is the perfect vessel for leftover savory sauces or paired with something sweet.
Preparation
STEP 1
Option 1: Pan Fried or Grilled
Pre-heat a non-stick skillet to medium heat. Place one piece of Kirimochi in the pan, and flip often until there is light charring on the outside and the Kirimochi is craggy and soft. About 3 minutes. You can also grill Kirimochi for a smokier flavor, however, be cautious that you are flipping often so as your mochi does not stick to the grill grates.
STEP 2
Remove Kirimochi from the pan and place Tsuban, or any other spread or savory sauce on top and enjoy.
STEP 3
Option 2: Sweet and Savory Boiled Mochi
Bring a pot of water to a rolling boil over high heat. Place one piece of Kirimochi into the boiling water and cook until the mochi is very soft, about 2-3 minutes. If you are planning on making multiple pieces, make sure that there is plenty of space for the mochi to cook in the pot, otherwise they may stick together.
STEP 4
Mix Kinako Powder and Sugar in a shallow dish. Place cooked mochi directly into the Kinako mixture so that it does not stick. Coat all sides and enjoy.
STEP 5
Option 3: Strawberry Boiled Mochi
Boil using same method as previous mochi option.
STEP 6
Put cornstarch onto a shallow dish with enough to cover the surface. Remove cooked Kirimochi from water and place onto cornstarch. Let cool enough so that you can comfortably touch it. Gently stretch the cooked Kirimochi until it is about double the size of your strawberry. Once stretched, place your strawberry onto the Kirimochi and gently enclose it with the mochi. Pinch to seal and enjoy.