Warm Deep-Fried Mochi with Thick Ankake Sauce

Warm Deep-Fried Mochi with Thick Ankake Sauce

Turn mochi into a classy side dish!

Ingredients: 2 servings

Sliced mochi
2 pieces
Dashi stock
200 ml
1 teaspoon
Soy sauce
1 tablespoon
1 tablespoon
1/3 teaspoon
Katakuriko slurry
as needed
Frying oil
as needed


1. Cut each piece of mochi in half, then slowly fry in oil on low heat. When they puff up, and are fried nicely, drain the excess oil.
2. Prepare the ankake sauce while the mochi are frying: Bring the dashi stock, mirin, soy sauce, sugar and salt to boil in a sauce pan, add the dissolved katakuriko and stir until thick.
3. Put the fried mochi into the ankake sauce and serve!

Story Behind this Recipe

Since I'm a mochi lover, I was so thrilled when this was served at dinner. At my insistence, my mom served it one more time, but that was it. When I asked why, she said it was too troublesome to deep fry. Then I recalled that she didn't like preparing foods that were deep-fried since it would make a mess.
So, now that I'm married, I make these to my heart's content!