A guide to enjoying dried mochi at home
While you are likely to find Japanese refridgerated desert mochi and shelf-stable Taiwanese mochi desserts at Asian grocery stores around the world, dried mochi is available at stores frequented by Japanese clientele since they require a little bit of prep work. There are a few types of dried mochi; they are shelf stable and often consumed savory, as opposed to the sweet presentation of ready-to-eat mochi.
The most common type, and the OG of dried mochi, is kirimochi. It’s hard, rectangular, and made simply with glutinious rice so it is quite versatile.
Other types of dried mochi include ones filled with red beans and ones with soybeans in them.
These other dried mochi varieties are delicious, but are typically enjoyed without additional steps, so we’ll spotlight kirimochi, exploring multiple preparation techniques and simple recipes enjoyed in home kitchens around the world.
Preparation methods
Kirimochi preparation is simple. We can group kirimochi preparation methods into two general categories — methods that toast the mochi or methods that hydrate the mochi while cooking.
Toasted mochi
There are three main ways to toast mochi. You can pan fry them
Cheese Soy Sauce and/or Seaweed Kinako - https://www.usagimochi.co.jp/recipe/recipes/recipe_001/index.php?re_no=5 Skillet in Sesame oil - https://www.reddit.com/r/JapaneseFood/comments/16ydlnv/how_to_prepare_this/ https://www.justonecookbook.com/isobeyaki-mochi/ Mochi pizza - https://www.youtube.com/watch?v=YL9Hbm9PYts