Mochi has much more to offer than just ice cream. We have that too though.

Mitarashi Dango

Prep Time: 20 minutes

Cook Time: 10 minutes

Makes 5-6 skewers

INGREDIENTS

Mitarashi Sauce

• 5 tablespoons (68g) granulated sugar

• 2 tablespoons (30g) soy sauce

• 1 tablespoon (18g) mirin

• 1 tablespoon (15g) sake

• 2/3 cup (158ml) water

• 2 tablespoons (16g) cornstarch

• Splash of shirodashi, (optional)

Rice Cake

• 3/4 cup (110g) rice flour, (Joshinko)

• 3/4 cup (120g) glutinous or sweet rice flour, (Shiratamako)

• 2/3 cup (158ml) warm water

INSTRUCTIONS

For The Mitarashi Sauce

1. In a medium saucepan over medium heat whisk together the sugar, soy sauce, mirin, sake and water.

2. Once gently simmering, whisk in the cornstarch and cook, whisking constantly, until thickened and the sauce coats your spoon. Optionally add a splash of shirodashi. Remove from heat and set aside.

For The Rice Cake

1. Fill a large pot with water and bring to a boil.

2. In a medium bowl whisk together both rice flours until combined.

3. Add the warm water and mix until all the water is absorbed. Knead the dough with your hand continuously until smooth.

4. Cover with plastic wrap and let rest for 5 minutes.

5. Fill a large bowl halfway with ice and water, set near the boiling water.

6. Cut the dough into 15-16 pieces, about 25 grams each. Shape the pieces into balls, and carefully drop them into the boiling water. Cook until they float, about 2-4 minutes.

7. Remove with a slotted spoon and immediately drop into the ice bath until cool.

8. To a small wooden or bamboo skewer, add 3 balls. Place on a sheet pan and use a kitchen torch to lightly char one side.

9. Drizzle with the warm sauce and serve immediately.

Potato Mochi

Prep Time: 1 hour 10 minutes

Cook Time: 40 minutes

Makes 8

INGREDIENTS

Potato Dough

• 1 large russet potato

• 1/2 teaspoon (4g) fine sea salt

• 2 tablespoons (24g) potato starch

• 2 teaspoons (10g) water

Sauce

• 3 tablespoons (40g) granulated sugar

• 2 tablespoons (24g) soy sauce

• 1 tablespoon (17g) mirin

• 1 tablespoon (14g) shirodashi

Assembly

• Rested potato dough

• 1-2 sheets nori

• Vegetable oil, for pan searing

• Sauce

INSTRUCTIONS

For The Potato Dough

1. Preheat the oven to 425℉ / 218℃.

2. Place the potato on a sheet pan lined with foil and bake for 45-60 minutes or until soft and a paring knife inserted into the center meets no resistance. Cool completely, remove the skin, and place in a medium bowl.

3. Mash the potato as fine as possible. Stir in the salt and cornstarch until combined.

4. Add the water and mix by hand until smooth. Cover with plastic wrap and let it rest while you make the sauce.

For The Sauce

1. In a small saucepan over medium heat whisk together all the ingredients. Heat until the mixture just simmers and the sugar dissolves. Remove to a ramekin and set aside.

To Assemble

1. Cut the rested dough into 7-8 pieces, about 30 grams each, and shape into a ¾-inch thick disc.

2. Cut the nori into 1x2-inch rectangles and set aside.

3. Set a 12-inch nonstick pan over medium heat. Brush the bottom of the pan with vegetable oil.

4. Once the oil is hot, pan fry the discs for 3-5 minutes or until golden brown on both sides.

5. While still in the pan, lightly brush one side of each disc with some sauce. Flip and brush the other side. Repeat brushing and flipping until caramelized all over.

6. Remove from the pan, wrap each mochi with a piece of nori and serve immediately.

Pan Fried Mochi with Dumpling Filling

Prep Time: 1 hour

Cook Time: 20 minutes

Makes 8

INGREDIENTS

Dough

• 1/2 cup plus 2 tablespoons (130g) hot water, plus more if needed

• 1/2 teaspoon (3g) fine sea salt

• 2 1/2 teaspoons (13g) granulated sugar

• 1 1/2 cups (225g) glutinous rice flour (Mochiko)

• 2 ½ teaspoons (10g) vegetable oil

Dumpling Filling

• 1 large trumpet mushroom or 3-4 shiitake mushrooms, diced

• Vegetable oil, for searing

• 6 ounces (170g) ground pork

• Salt, to taste

• Splash of water

• 1 cup (52g) green cabbage, finely chopped

• 2 green onions, thinly sliced

• ½-inch knob ginger, grated

• 3 cloves garlic, finely chopped

• 1 teaspoon (5g) toasted sesame oil

• 1 tablespoon (12g) soy sauce

• 1 teaspoon (4g) chili crisp, (optional)

Assembly

• Rice flour, for dusting

• 8 pieces mochi dough

• Pork dumpling filling

• Water, as needed

• White sesame seeds, to garnish

• Vegetable oil, for searing

• Chili crisp, to serve (optional)

INSTRUCTIONS

For The Dough

1. In a small bowl whisk together the hot water, salt and sugar until dissolved.

2. In a medium bowl, add the flour and mix in the water with chopsticks until combined. Knead the dough by hand and add a little more water if needed to bring the dough together, there should not be any more loose, dry flour.

3. Add the vegetable oil and continue to knead until smooth. Cover with plastic wrap and let rest for 15 minutes.

4. Divide the dough into 8 pieces, about 50 grams each. Roll into a ball and set aside.

For The Dumpling Filling

1. Heat a 10-inch skillet over medium heat and add enough vegetable oil to coat the bottom of the pan. Once hot, add the mushrooms and sear for 2-3 minutes, tossing occasionally until evenly golden brown all over.

2. Move the mushrooms to one side of the pan and add the ground pork to the other side. Flatten the pork into an even layer to get more surface contact. Season with salt, and cook until golden brown and crisp on the first side. Flip and continue to cook on the second side until brown and crispy. Break up the meat with a wooden spoon to get a fine texture and mix the mushrooms evenly into the meat.

3. Add a splash of water to deglaze the bottom of the pan. Remove the pork mixture to a bowl.

4. In a separate small bowl combine the cabbage and a sprinkle of salt. Let sit for 4-5 minutes and then squeeze out as much water from the cabbage as possible.

5. Add the cabbage to the ground pork along with the green onions, ginger, garlic, sesame oil, soy sauce and chili crisp. Stir to combine and set aside.

To Assemble

1. Dust a work surface with rice flour and form each piece of dough into a 5-inch wide disc.

2. Add about 1 tablespoon of the dumpling filling to the center of a disc and carefully fold the edges up and over the filling. Pinch the edges together to seal. Place on a sheet pan and repeat with the remaining pieces of dough.

3. Brush the top of the mochi with water and sprinkle sesame seeds over the top.

4. Set a medium nonstick pan over medium heat. Add enough oil to lightly coat the bottom of the pan.

5. Once the oil is hot, add 3-4 pieces of mochi to the pan. Pan fry for 3-4 minutes or until golden brown on the first side. Flip, reduce the heat to low, cover with foil and cook for an additional 3-4 minutes, or until golden brown on the second side and when you lightly press on the middle of the mochi it immediately springs back.

6. Remove from the pan and repeat with the second batch of mochi.

7. Serve immediately with chili crisp or any other sauce you’d like.

Deep Fried Mozzarella Mochi

Prep Time: 40 minutes

Cook Time: 10 minutes

Makes 8

INGREDIENTS

Dough

• 1/2 cup plus 2 tablespoons (130g) hot water, plus more if needed

• 1/2 teaspoon (3g) fine sea salt

• 2 1/2 teaspoons (13g) granulated sugar

• 1 1/2 cups (225g) glutinous rice flour (Mochiko)

• 2 ½ teaspoons (10g) vegetable oil

Assembly

• 14 cups (3.3L) vegetable oil, for frying

• Rice flour, for dusting

• 8 pieces mochi dough

• 1 block low-moisture mozzarella cheese

• All-purpose flour, for dredging

• 2 large eggs

• Panko breadcrumbs, for dredging

• Salt, to taste

INSTRUCTIONS

For The Dough

1. In a small bowl whisk together the hot water, salt and sugar until dissolved.

2. In a medium bowl, add the flour and mix in the water with chopsticks until combined. Knead the dough by hand and add a little more water if needed to bring the dough together, there should not be any more loose, dry flour.

3. Add the vegetable oil and continue to knead until smooth. Cover with plastic wrap and let rest for 15 minutes.

4. Divide the dough into 8 pieces, about 50 grams each. Roll into a ball and set aside.

To Assemble

1. Fill a 7-8 quart heavy bottom pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Place a sheet pan lined with paper towel near the fry oil.

2. Dust a work surface with rice flour and form each piece of dough into a 5-inch wide disc.

3. Using a 1-1.5” round cutter, punch out 4 rounds of mozzarella. Cut those rounds in half, so it is approximately ½-inch thick. This will give you 8 rounds total that are ½-inch thick.

4. Add a piece of cheese to the center of a round of dough and carefully fold the edges up and over the cheese. Pinch the edges together to seal. Place on a sheet pan and repeat with the remaining pieces of dough.

5. Set up a breading station. In one medium bowl add the all purpose flour. In a second medium bowl whisk together the eggs. In the third medium bowl add the panko.

6. Coat each mochi with flour, shaking off the excess back into the bowl. Next, dip in the egg mixture so it is completely coated. Finally add to the panko and press firmly to adhere as much panko as possible. Place on a sheet pan and repeat with the remaining mochi pieces.

7. Fry the mochi, 3 at a time to avoid overcrowding, for about 2 minutes or until crispy and golden brown. Remove to the prepared sheet pan and season immediately with salt. Repeat with the remaining mochi and serve immediately.