Easiest Way to Prepare Eating on a Dime Easy Kusa-Mochi in the Microwave

Harry Sherman
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Easiest Way to Prepare Eating on a Dime Easy Kusa-Mochi in the Microwave
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Easiest Way to Prepare Eating on a Dime Easy Kusa-Mochi in the Microwave Delicious, fresh and tasty.

Easy Kusa-Mochi in the Microwave. Great recipe for Easy Kusa-Mochi in the Microwave. This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year. I found some soft yomogi down by the river and it made me want to make these.

I found some soft yomogi down by the river and it made me want to make these.

Easy Kusa-Mochi in the Microwave This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year.

I found some soft yomogi down by the river and it made me want to make these.

You can have Easy Kusa-Mochi in the Microwave using 7 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Easy Kusa-Mochi in the Microwave

  1. It’s 20 grams of Yomogi.

  2. You need 70 grams of Tsubu-an.

  3. You need 20 grams of Sugar.

  4. It’s 75 grams of Joshinko.

  5. You need 25 grams of Shiratamako.

  6. It’s 100 ml of Hot water.

  7. You need 3 grams of Baking soda.

Easy Kusa-Mochi in the Microwave This is kusa-mochi made with yomogi, a plant that can only be eaten fresh at this time of year.

I found some soft yomogi down by the river and it made me want to make these.

Taste a small piece of mochi and make sure the grainy texture has cooked out.

I found some soft yomogi down by the river and it made me want to make these.

Easy Kusa-Mochi in the Microwave step by step

  1. Find some fresh yomogi and pick only the leaves. If theyre a bit dirty give them a quick wash..

  2. Boil 1 litre water in a saucepan and add baking soda..

  3. Add the yomogi into the water and blanch. Wash it a few times then leave it to soak in cold water..

  4. Gently squeeze any excess water out of the yomogi..

  5. Finely chop the yomogi with a knife and then grind it into a paste with a pestle and mortar. If you dont have a pestle and mortar, you can blend it in a food processor instead..

  6. Split the tsubu-an into 5 portions and roll each portion into a ball..

  7. Add the joshinko, shiratamako and sugar into a bowl and lightly mix them with a pair of cooking chopsticks..

  8. Gradually add the hot water and mix everything together well so that there are no lumps. I find that mixing by hand is the most efficient..

  9. Lightly wrap the mixture and heat it in the microwave for 2 minutes at 500 W..

  10. Wet a wooden spatula and mix the paste well until it gathers into a ball of mochi dough..

  11. Place the dough in the same mortar as the yomogi paste..

  12. Mix the mochi dough and yomogi paste well with a wooden pestle until the yomogi paste is distributed evenly..

  13. Keep your fingers wet and split the mochi dough into 5 portions. Then stretch out each portion and use one portion to wrap each ball of tsubu-an..

  14. These kusa-mochi are likely to stick to the plate theyre served on so I think it's easiest to serve them on top of a dusting of kinako..

Mix ingredients in a Corelle microwaveable serving bowl.

Prepare work area: Place parchment paper on clean counter, sprinkle with potato flour.

Remove mochi and transfer to work area.

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