Place all of the ingredients in a bowl and mix very well. (I didn't have bowls available, so I used a saucepan... haha)
Pass the mixture from Step 1 through a strainer into a heat resistant container.
Cover the mixture loosely with plastic wrap. (Or you could leave the sides uncovered like in the photo)
Micorwave the mixture (at 500 W) for 7-8 minutes. (The time will differ on your microwave).
Poke the mochi with a toothpick and if it comes out clean, it's finished.
Let the dish cool on the counter, then chill it in the fridge.
Cut it into whatever shapes you like. You're all done!
Story Behind this Recipe
Kinako uirō was very popular at my workplace, so I created this recipe.
-The necessary ingredients are the ones marked ◎. This time, to bring out the sweetness and chewy texture, I made it with salt and potato starch flour. If you don't add them, the mochi will be firm. -There are 3 main points. 1) Mix very well. (More than just stirring well, stir until there is no flouriness left in the mixture). 2) Strain the mixture when pouring it into the container. (This is to improve the texture when you eat it. Remove lumps that were not broken up by stirring) 3) Do not overcook the mochi. (This is because the residual heat in the mochi will continue to cook it after it's been taken out of the microwave).