I need a recipe for mochigashi, anyone?

I cant find these delicious sweets anywhere and after hours of google I cant find a recipe for mochigashi sweets thats not in japanese. All english recipes are for dorayaki or some sweet potato balls.

So, does anyone here have a mochigashi recipe? it doesnt has to be fool-proof or anything, just step-by-step and I'll get it along the way.

So anyone? please I'm already getting "the shakes" from the lack of sugary treats:lol:

 

Are you talking about pounded rice? Try looking up just mochi.

Here is one that looks like a quick version. http://www.recipezaar.com/recipe/print?id=146183

 

If you really like it, you can buy a mochi machine, like a bread machine. Besides, do you really want to pound rice like this:

http://www.h.chiba-u.jp/sosai/image/events/mochi-1.jpg

Here's a typical maker on Amazon: http://www.amazon.com/Panasonic-SD-MA18N-W-Mochi-Dough-Maker/dp/B0001ZPWDO

 

What does it look/taste like? I might wanna try.

 

Mochigashi is something I've never heard of, Google makes it seem like Japanese-American name for sweet mochi filled with An (azuki bean paste). http://www.cooks.com/rec/view/0,1918,158182-228205,00.html

PhreQuencYViii: (O)mochi tastes like gummy rice goo that's kinda bland. Usually it's fried or grilled and dredged in sugared up shoyu then placed into a nori strip for handling. IMO it's festive but boring like (O)nigiri. picture of what it looks like: http://ma-lion.sakura.ne.jp/images/omochi.jpg

Lots of otakus think (O)mochi == "mochi" ice cream, not quite the same thing

 

While we are on a topic of recipe swapping.. anyone got a good Udon recipe that is not too complex?

 

Udon broth is pretty easy, it's just shoyu, mirin and dashi. I would follow directions on the dashi package. I assume you aren't making the noodles? That's incredibly skilled work so not really recipe friendly. As for stuff to go into it, I like green onions, shrimp tempura or tenkatsu (tempura batter leftovers), chicken or pork, something else green like spinach or bok choy and shichimi tougarashi (hot pepper, nori, orange peel, sesame). So basically make broth, buy noodles, cook chicken (I would bake or steam), fry tempura, add raw veggies (they'll cook in broth), done! The hardest part is the tempura if you want it.

 

What? THESE are the real mochigashi...

 

"Real mochigashi"? lol. What I posted was a picture of how mochi is eaten 99% of the time. Your "mochigashi" is a confection, mochi itself is very much not.

 

Think of mochi like bread guys. It can be eaten in all manner of ways. It can be regular, or sweetened. Stuff put in it, like raisins or....anko (Anpan) for that matter.

Forget the term "Mochigashi". Sounds like a dictionary discovery. I almost never hear that term used for what you mean. I just confirmed with my Japanese wife that Mochigashi is not used.

Use the term Daifuku or Anko mochi for what you are trying to describe, Shadowslayer, and everyone will be on the same page.

Otherwise it's like saying "Bread-Candy" when you mean banana bread.

http://en.wikipedia.org/wiki/Daifuku

Back to the questions of how to make it --- both mochi and udon are pretty involved to make by yourself.

There is a special rice you can get usually called "sweet rice", and then you can pound it with a massive special wooden mallet....or you can get a machine, use sugar and the mochi rice, and sit back and let the machine do the work. Usually the filling, or anko (sweetened azuki bean, prepared), can, like the sweet rice, be found in any Japanese supermarket or online source for Asian foods.

I'd gain about 20 pounds if I bought the machine, so I just pick some up at the local Asian supermarket when I need the fix.

I do understand the addiction!

 

Damn. I'll have to try. The one Shadowlayer posted looks good lol.

 

RECIPES! (clicky)

My favorite is probably Kusamochi (and that's grass, not "stink" haha) - its green and very tasty. Kashiwa mochi is also unique, wrapped in oak leaves that give it a distinct taste/smell (don't eat the leaves...).