| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 13g | 3g | 50g |
| sugars | fibre | protein | salt |
| 4g | 2g | 10g | 1.25g |
Why I Love Japanese Fried Mochi in Broth
My admiration for the Japanese delicacy, Fried Mochi in Broth, is immense. From the first time I tasted it on a trip to Tokyo, I was captivated by its unique fusion of flavors and textures. The chewy yet soft rice cakes bathed in a richly flavored broth enchanted my palate, and it blew my mind how delightfully different the cuisine I was accustomed to in my Tex-Mex kitchen was.
Savouring the East with a Hint of West
Despite my Southern roots, I’ve always been intrigued by unique dishes from across the globe. The Fried Mochi in Broth recipe is a prime example of this fascination. It combines simple ingredients such as Mochi, Dashi and green onions into a flavorful broth that embraces you with its warm, comforting taste and texture. Moreover, the optional addition of boiled eggs and Daikon radish adds a layer of complexity to this dish, making it ever more enchanting.
The audacious flavors in this recipe remind me a lot of dishes by Chef David Chang, a renowned name in the culinary world known for fusing different food cultures into extraordinary dishes.
A Symphony of Delicate Balances
The delicate balance of the salty soy sauce, the tangy Mirin, and the subtly sweet Sake makes the Fried Mochi in Broth an unforgettable culinary experience. Just like a traditional Tex-Mex chili, balancing contrasting flavors lies at the heart of this delicious dish, making the experience of making and eating it quite reminiscent of a symphony orchestra.
As a side note, if you are in love with Asian-inspired dishes as much as I am, be sure to pair this with a light salad like the classic Sunomono – a vinegared seafood and cucumber salad for a harmonious balance of flavors.
My experience with the Fried Mochi in Broth recipe is a testament to how food reaches beyond borders and cultures, creating a universal language that we all understand. I hope you enjoy making and eating this recipe as much as I do!
What You’ll Need
- 18 pieces of Mochi (rice cakes)
- 1 tablespoon of vegetable oil
- 6 cups of Dashi (Japanese soup stock)
- 4 tablespoons of soy sauce
- 2 tablespoons of Mirin (sweet cooking rice wine)
- 2 tablespoons of Sake
- 2 teaspoons of sugar
- 6 green onions, finely chopped
- 6 boiled eggs (optional)
- 1 cup of Daikon radish, grated (optional)
Method
Step One
Put the rice cakes in a bowl of water and let them soak for about 30 minutes until they are soft.
Step Two
While the rice cakes are soaking, you can start preparing the broth. In a large pot, add the dashi, soy sauce, mirin, sake, and sugar. Stir everything together and bring the mixture to a medium heat. Simmer for about 15 minutes to let the flavors blend together.
Step Three
After the rice cakes have softened, drain them and pat them dry with a towel. Then, heat the vegetable oil in a frying pan over medium heat. Add the rice cakes to the pan and fry them until they are golden brown on both sides. This should take about 3-5 minutes per side.
Step Four
Once the rice cakes are fried, carefully add them to the pot with the broth. Let the broth return to a simmer and cook the rice cakes in the broth for about 10 minutes.
Step Five
While the rice cakes are cooking in the broth, chop the green onions and grate the daikon radish (if using). Set these aside for serving.
Step Six
After the broth with the rice cakes has simmered for 10 minutes, remove it from the heat. The broth is now ready to be served. Ladle the broth and rice cakes into separate bowls. Garnish with the chopped green onions and grated daikon. If desired, add a boiled egg to each bowl for extra protein.
Step Seven
Enjoy your fried mochi in broth hot. You can store any leftovers in the fridge and reheat them in a pot over medium heat.
