Turn leftover mochi into a delicious treat! Recipe for steamed rice with ginger sauce

Hello. I am Ayumi Nakaganji, a chef.

Do you have any leftover rice cakes from the New Year?

Classic ways of eating it like oshiruko are nice, but it's just impossible to finish it all...I'm sure there are many households in this situation.

This time, we will introduce some recipes that you can use to use up leftover rice cakes.

1: Chewy and chewy even without glutinous rice! "Chicken and burdock rice cooked like sticky rice"

If you like sticky rice, you should definitely try this! Even if you don't have glutinous rice, you can make a chewy sticky rice-like dish by just adding a little mochi.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Rice・・・2 cups
Mochi...50g (1 square mochi)
Chicken thighs・・・100g
Burdock・・・80g
Dried shiitake mushrooms・・・2 pieces
Hijiki...1 tablespoon
Sesame oil...1 teaspoon
A Soy sauce・・・2 tablespoons
A. Mirin...2 tablespoons
A Oyster sauce... 1 teaspoon
A Chicken stock powder... 1 teaspoon

<How to make>

(1) Soak the dried shiitake mushrooms in 100ml of lukewarm water (not included in the recipe) for about 30 minutes. Wash the rice, drain it in a colander, and soak it for 30 minutes to an hour.

(2) Shred the burdock root. Cut the mochi into 16 equal pieces. Remove excess fat from the chicken and cut it into 1 cm cubes.

(3) Remove the stems from the dried shiitake mushrooms and slice them thinly (do not discard the soaking water).

(4) Add rice, A, and the soaking water from the shiitake mushrooms to the inner pot of the rice cooker, and add water up to the 2 cups line. Place chicken, burdock, shiitake mushrooms, hijiki seaweed, and mochi on top and cook on normal mode.
*If using a pot, combine ingredients A, the soaking water, and water and cook in 400ml.

(5) Once the rice is cooked, add the sesame oil and mix well.

We recommend using adult chicken, as it brings out the best flavor. If you don't have chicken, you can use young chicken. You can also add ingredients that you have at home (mushrooms, lotus root, konjac, etc.) and the dish will still be delicious.

2: "Fried rice cakes with ginger sauce" can be made in under 10 minutes using noodle soup!

This is a must-try dish that can be enjoyed as a side dish or a snack. The crispy fried exterior and soft mochi inside are coated with sweet bean paste for a delicious taste. It will warm you up.

Image: Ayumi Chuganji

[Ingredients (1 serving)
Mochi...50g (1 square mochi)
Potato starch... appropriate amount
Green onion (finely chopped) - appropriate amount
Grated daikon radish... appropriate amount
Ginger (grated)・・・1/2 teaspoon
Salad oil...appropriate amount
A Mentsuyu (2x concentrated)...2.5 tbsp
A Water・・・50ml
A Potato starch... 1 teaspoon

<How to make>

(1) Cut the mochi into 4 pieces. Dip them in water and coat them in potato starch.

(2) Add A to a small saucepan and mix well, then place over medium heat and stir.

(3) Once it thickens, simmer for about 1 minute. Turn off the heat and add the ginger at the end.

(4) Heat about 5mm of oil in a small pan and deep fry (1) in 180°C oil. When the pieces are fluffy, drain the oil thoroughly.

(5) Place the rice cakes in a bowl, pour (3) over them, and garnish with green onions and grated daikon radish.

Mochi is hard, so please be careful when cutting it with a knife.

At the end of the year, we make our mochi using a mochi-pounding machine at my parents' house. This machine is nearly 40 years old, but it's still in good working order and looks set to continue going strong. I actually prefer eating glutinous rice cooked in this machine with wakame seaweed furikake sprinkled on it, even more than eating freshly pounded mochi. (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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