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.
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.
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!
Coating the crisp mochi in thick sauce tastes great, but it's also super tasty if you let the mochi absorb the sauce! But be careful not to let it sit for too long, or the oil will mix with the ankake sauce and affect the flavor.