Shredded nori seaweed (or rip up regular nori seaweed with your hands)
a generous amount (to taste)
Umami seasoning (optional)
1 to 2 shakes
2 sheets the size of the plate
Get the ingredients ready.
Cover a plate with a generous piece of plastic wrap that hangs over the edge. Secure around the rim of the plate.
Put the mochi cake on top, and pour a tablespoon of water over the mochi.
Microwave for 40 seconds at 600w. Take it out and turn the mochi cake over. (Moisten your chopsticks so the mochi won't stick to it.)
Microwave for an additional 10 seconds (approximately) at 600w. (Adjust the microwave time if needed.)
Discard the water, sprinkle with soy sauce and ajinomoto seasoning, top with mayonnaise, shichimi spice and nori seaweed to finish.
Of course, this is delicious wrapped with toasted nori seaweed. I was just too lazy.
Stretchy~~~~ It's so tender and delicious, just like just-pounded fresh mochi.
Once you're done, if you take the plastic wrap off, the plate is clean. You just need to rinse off the plate.
Recipe ID: 1641892 is the base recipe for this cheese mochi.
Recipe ID: 1660845 is a version with kinako (roasted soybean powder), cocoa, and coffee on the moch.
Story Behind this Recipe
When we had mochi during the New Years holidays when I was growing up, my mother always used to make us cheese mochi. I really wanted to eat it one time and didn't have any cheese, so I substituted mayonnaise. That is how this recipe was born.
You don't have to wrap the mochi cakes with nori seaweed and you only need one plate. This is very easy, so you can even have mochi cake for breakfast! In addition, by covering the plate with plastic wrap, you don't have the usual bother of cleaning the sticky mochi off the plate so that saves time. This recipe has nothing but positives!