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Traditional Okonomi-mochi

2022-11-01

By Tori Master

Japanese Cuisine

Appetizer

3 Simple Ways to Make Perfect Mochi and Okonomiyaki: Instant Pot, Air Fryer, and Induction Cooker

How to Steam Soft, Chewy Mochi Dough Quickly Using the Instant Pot’s Steam Function

Use the Instant Pot's “Steam” function to quickly steam the mochi dough. Simply place the mochi dough balls on a trivet with some water in the base and steam for 10 minutes to achieve a soft, chewy texture.

How to Achieve a Crispy, Golden-Brown Mochi with a Soft Center Using the Air Fryer

After preparing the mochi, pop it into the air fryer to get that crispy, golden-brown exterior while keeping the center soft. Set the air fryer to 375°F for 5-7 minutes for that perfect balance of crispiness and tenderness.

How to Quickly Make Flavorful Okonomiyaki Sauce Using an Induction Cooker

Quickly make the signature Okonomiyaki sauce on an induction cooker by setting the temperature low and stirring together Worcestershire sauce, ketchup, soy sauce, and sugar. This will let the sauce blend and thicken in minutes without overcooking.

Tips and Suggestions on Okonomi-mochi

Choosing the Right Flour

Pitfall: Using the wrong type of flour can affect the texture and consistency of your okonomi-mochi.

Tip: Opt for *shiratamako* (sweet rice flour) for the best chewy texture. Regular rice flour may result in a drier, less chewy product.

Correct Water-to-Flour Ratio

Pitfall: Too much water can cause a runny batter, while too little can make it too thick.

Tip: Add water gradually, stirring as you go, until the batter reaches a thick but smooth consistency.

Properly Heating the Pan

Pitfall: Cooking the okonomi-mochi on too high or too low heat can result in uneven cooking.

Tip: Preheat your pan over medium heat, then adjust the temperature to maintain an even cooking surface. A non-stick pan works best for even results.

Cooking Time

Pitfall: Overcooking or undercooking the okonomi-mochi can affect its texture and flavor.

Tip: Cook on each side for 2-3 minutes or until golden brown. Flip the okonomi-mochi gently to avoid it falling apart.

Filling and Toppings

Pitfall: Overloading the okonomi-mochi with fillings can cause it to become soggy or difficult to cook.

Tip: Use a balanced amount of fillings like vegetables, meat, or seafood, ensuring that the filling does not overwhelm the batter. Always add toppings just before serving.

Serving and Presentation

Pitfall: Serving the okonomi-mochi without the right balance of toppings can make it less enjoyable.

Tip: Serve with a drizzle of okonomiyaki sauce and a sprinkle of bonito flakes and aonori (seaweed powder) for a traditional finish.

Storage and Reheating

Pitfall: Storing okonomi-mochi improperly can cause it to lose its texture.

Tip: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by lightly pan-frying to restore the crispiness.

Classic Okonomi-mochi Recipe

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.

Cooking Time

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 Variations for Okonomi-mochi

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Okonomi-mochi Recipe Review

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