I had a lot of Kiri Mochi (rectangular cut mochi - rice cakes) from New Year holidays.
So, I cooked them with my tagine-style donabe, "Fukkura-san". I set the grate on the skillet, placed the mochi pieces on the grate, and cooked over medium-high heat for 7-8 minutes with the lid on. Meanwhile, I turned each mochi over once. When the mochi were ready, they were so nicely inflated and looked so delicious.
I had them in two ways.
Mochi with grated daikon and ponzu. I like this savory style very much.
Mochi with kinako (Japanese soy powder), sugar, and ground sesame seeds. This is another popular way to enjoy the mochi in Japan.
They were hot, and the texture was so nicely crusty outside and gooey inside thanks to "Fukkura-san".
