Cabbage Mochi

Cabbage Mochi

Try this cabbage mochi when you get tired of ozōni!
Here's my family's version of a recipe that I saw on TV.

Ingredients: 2 servings

1/4 head
Pre-cut mochi
4 pieces
1 teaspoon
2 tablespoons
Soy sauce
1 and 1/2 tablespoons
Oil for frying
1 and 1/2 tablespoons


1. Roughly chop the cabbage into 3-cm square pieces. Thinly slice the core, as with preparation for stir-fried vegetables.
2. Toast or microwave the mochi to soften.
3. Stir-fry the cabbage in a greased frying pan.
4. When the cabbage becomes soft, add the sugar, sake, and soy sauce.
5. Combine the softened mochi and the stir-fried cabbage inside the frying pan to finish. It goes quite well with shichimi spice.
6. Toasting the mochi makes the dish rather fragrant. Traditionally, freshly pounded mochi is used, but our family prefers to use toasted mochi.
7. You could also mix in some mirin if you prefer it sweet. Since everyone has different taste preferences, adjust the seasoning to taste.

Story Behind this Recipe

When I was small, my mother used to make this for me whenever it was the mochi pounding season.