Classic Okonomi-mochi Recipe

2022-11-01

By Sushi Master

Japanese Cuisine

Appetizer

Enjoy a traditional Japanese street food with this easy recipe for Okonomi-mochi. Made with glutinous rice flour and topped with savory ingredients, this dish is perfect for any occasion. 

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A traditional Japanese appetizer that originated in Hiroshima, a city located in western Japan. Hiroshima is known for its vibrant food culture, and okonomi-mochi is one of its most popular and beloved specialties. The name "okonomi-mochi" roughly translates to "grilled mochi to your liking," reflecting the customizable nature of the dish. 

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The dish is made from mochi, a type of glutinous rice cake, that is topped with a savory sauce and grilled to perfection. 

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To make okonomi-mochi, mochi is cut into small squares or rectangles and then grilled or fried until crispy on the outside and chewy on the inside. It is then topped with a savory sauce made from soy sauce, sugar, and other seasonings, as well as a variety of toppings such as green onions, bonito flakes, and grated daikon radish. 

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Diners can choose their own toppings and flavor combinations to create a dish that suits their tastes. Okonomi-mochi is often served as an appetizer or snack, but it can also be enjoyed as a main course or side dish at casual dining restaurants throughout Hiroshima.

Pitfalls on Okonomi-Mochi

 Achieving the right texture: Okonomi-mochi requires a delicate balance of chewiness and softness. It can be challenging to achieve the desired texture without making the mochi too hard or too sticky.

 Properly cooking the mochi: overcooking or undercooking the mochi can greatly affect its texture and taste. It is crucial to monitor the cooking time and adjust accordingly.

 Balancing flavors: Okonomi-mochi traditionally includes a variety of toppings and sauces, such as soy sauce, bonito flakes, or grated daikon radish. Ensuring that the flavors are well balanced and harmonious can be a challenge.

 Shaping and presentation: forming the mochi into the desired shapes takes practice and skill. Additionally, arranging the toppings in an aesthetically pleasing manner can be challenging, especially for those new to making Okonomi-mochi.

 Avoiding stickiness: since mochi is inherently sticky, ensuring that it does not stick to surfaces or fingers while preparing or serving can be a challenge. Using cornstarch or oil can help prevent excessive stickiness.

Ingredients

• 2 cups glutinous rice flour

• 1 1/4 cup water

• 1/4 tsp salt

• 1/2 cup prepared takoyaki sauce

• 1/4 cup kewpie mayo

• 1/4 cup bonito flakes

• 1/4 cup aonori seaweed

• 1/4 cup katsuobushi

• 1/2 cup cooked shrimp, chopped

• 1/2 cup cooked squid, chopped

Instructions

1. In a bowl, mix together the glutinous rice flour, water and salt. Knead the dough until smooth.

2. Shape the dough into small balls and flatten them to make a disc shape.

3. Heat a nonstick skillet over medium heat and place the flattened dough. Cook until brown and crispy on both sides.

4. Top each piece of okonomi-mochi with takoyaki sauce, kewpie mayo, bonito flakes, aonori seaweed, katsuobushi, cooked shrimp and cooked squid.

5. Serve hot.

Preparation Time 20 min

Cook Time 15 min

Total time 35 min

Nutrition Facts

Calories: 350

Fat: 7 g

Saturated Fat: 1 g

Carbohydrates: 62 g

Fiber: 2 g

Sugar: 3 g

Protein: 8 g

Regional Ingredients Variations of Okonomi-mochi

Hiroshima, they use grilled mochi and mix it with cabbage, bean sprouts, pork belly, and noodles, and top it with a fried egg and a variety of sauces, such as soy sauce, Worcestershire sauce, and mayonnaise, creating a dish known as "Hiroshima-style Okonomi-mochi".

Kansai, they use a mixture of shiitake mushrooms, dashi (Japanese soup stock), soy sauce, and sugar to create a savory sauce for the mochi, creating a dish known as "Kanto-style Okonomi-mochi".

Nagoya, they use a mixture of miso paste and sugar to create a sweet and savory sauce for the mochi, and top it with green onions and bonito flakes, creating a dish known as "Miso Nikomi Okonomi-mochi".

Miyagi, they use raw mochi and stuff it with sweet red bean paste, then grill it until crispy on the outside and chewy on the inside, creating a dish known as "Zunda-mochi".

Kyoto, they use a mixture of white miso paste, dashi, and mirin (sweet sake) to create a sauce for their mochi, and top it with grated daikon radish and nori (dried seaweed), creating a dish known as "Kyoto-style Miso Okonomi-mochi".

Try this easy recipe for Okonomi-mochi and experience the delicious taste of Japanese street food at home! Share your lovely dish on your socials with the following hashtags #okonomimochi #japanesefood #streetfood #shrimp #squid #seaweed #bonitoflakes #Chugoku #katsuobushi #hiverecipes