Instantly Done In The Microwave! Adaptable Kinako-mochi Using Cut Mochi Rice Cakes
Since these mochi cakes are microwaved immersed in water, they don't get too puffy or develop hard spots. The mochi in the photo wasn't microwaved quite long enough so the pieces are still square, but if you do it right the mochi will be soft and yielding just like freshly pounded! Give it a try!
Put the mochi in a heatproof container, and add enough water to cover.
Microwave for 2 to 3 minutes. (The time depends on the microwave oven, so adjust while observing the mochi.)
Mix the kinako, sugar and salt together.
Take the heated mochi out with a fork, put into the container with the kinako mixture, and coat.
Story Behind this Recipe
When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.
Please find the right cooking time that works best in your microwave oven!
You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports.