Hi there
Now is Part II for my love confession to my beloved Japanese Rice Cakes hee hee… this time round is recipes! 🙂
This cute little rice cake is traditional Japanese rice cake, which they usually come in shape like this and decorated with auspicious decorations. Although I love Japanese rice cake with flavours. However I also love plain rice cakes as well. And then add my favourite condiments to it.
You can see like this above flavours is using Azuki, which is sweetened red bean paste, which is one traditional way of eating it in Japan.
I also dolled up this platter of rice cakes which consist of various flavours, great for parties or with friends, just sit savour the rice cakes have a good time with your cuppa of green tea. 🙂
- Shrimp flavoured rice cake
- Sesame flavoured rice cake
- Rice cake with beans
- Rice cake with soya powder (Kinako)
- Rice cake with Azuki
- Plain rice cake (which you can then use seaweed to wrap around and dip into soya sauce, you will get to see this at the bottom of this post :))
For sweetened red bean paste, you can make it from scratch, I use to do it, but it still took me a while to cook it, so nowadays I will just go to either Daiso or Meidiya to get the tin can form, which comes with some really delicious red bean paste.
Other ingredients I have on top, include the soya bean powder from Daiso, this powder is delicious and healthy, you can add into some warm milk, ice cream, mochi, toasted bread with butter, etc.
And of course seaweed, yum…
You can opt to cut your japanese rice cake into bite size, I prefer bite size, because I can I won’t get bits and pieces in between my teeth when I bite into it and also once it is roasted, it puffed up like little balls, which is very cute. 🙂
For recipes with sweet red bean paste and also soya bean powder, I will boil it, these rice cake cooked up very quickly, so once it has softened, immediately turn off the fire and transfer the softened mochi into your condiments. If not the rice cake will start to break up into fine pieces.
If you mix with the soya bean powder, just like Chinese mua chee, just put small pieces and roll into the powder and enjoy. 🙂
Now for those that prefer roasted mochi, I will recommend you to eat it with seaweed and dip into soya sauce.
That is one of my all time favourites, my Japanese flatmates use to make this a lot when I was still studying, the seaweed and soya sauce just bring the plain mochi into a whole new level, 2 thumbs up~!
There are also many types of mochi shapes for various dishes. Not many people know that Japanese also use mochi to eat with steamboat, these japanese rice cakes are usually in thin sheets, which just only require dipping into the hot broth for a while and can be tucked in in no time .:)
Other kinds of mochi include cubes mochi which has already been precut so that you can add into your okonomiyaki (japanese pan cakes), so you can see, the simple yet versatile japanese rice cake has the potential to turn into something really special. 🙂
Happy Cooking~!
SIMPLE JAPANESE RICE CAKES RECIPES : KINAKO SOY BEAN POWDER & AZUKI RED BEAN TAKE YOUR PICK
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Cheers,
Dawn