Crispy Crunchy Mochi Bites (Fried Kirimochi)
User Reviews
5
Crispy Crunchy Mochi Bites (Fried Kirimochi)
Description
This recipe transforms kirimochi, a firm rice cake, into crispy bites by first cutting it into small pieces around half a centimeter. The pieces undergo a prolonged oven-drying process at low temperatures, which reduces moisture content and prepares the mochi to puff up when fried. After drying, the mochi pieces are warmed in a low-temperature oven before frying.
The frying step involves heating oil to about 425°F (218°C) and quickly immersing the mochi pieces, agitating them to prevent sticking. The mochi rapidly puffs and crisps as the moisture instantly vaporizes, creating a light and crunchy texture. Seasoning is added immediately after frying to taste, commonly sea salt or furikake, providing a savory accent.
These mochi bites serve as a crunchy snack or accompaniment, appreciated for their unique texture and simplicity. The two-step drying and frying method is essential to achieve their signature puffiness and crispness, transforming dense mochi blocks into airy snack pieces.
Ingredients
- 2 blocks kirimochi
- sea salt to your taste, or furikake
For frying:
- peanut oil or high smoke-point vegetable oil
Instructions
For key visual step-by-step photos, refer to the body of the post.
Oven-dry the kirimochi:
- Use a sharp knife to cut the kirimochi into small tiny pieces, about ½ cm across. (If you prefer larger pieces, you can cut them bigger, but keep them under 1 cm as they will expand during the drying and frying process).
- Spread out the small pieces of kirimochi onto a baking tray.
- Dry in the oven at 250°F/121°C for 1 hour.
- Reduce oven temperature to 200°F/93°C and dry for one more hour. (Keep an eye on them to see if they're puffing and/or sticking together).
- Remove from oven and let cool completely.
The next day, or when ready to fry the kirimochi:
- Preheat oven to the lowest temperature, about 200°F/93°C.
- Place the kirimochi pieces onto a baking tray into the oven to warm up, about 15 minutes.
- Heat a small pot of high smoke-point vegetable oil over high heat.
- Once the oil hits a temperature of 425°F/218°C, place a few kirimochi pieces into the oil and quickly agitate with a pair of chopsticks.
- Fry until the mochi puffs up and floats.
- Remove with a slotted spoon and drain on paper towel.
- Season immediately with sea salt and/or furikake (seaweed seasoning).
- Repeat frying in batches.
- Cool completely before storing in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 0.2g | 0% |
| Protein | 0.02g | 0% |
| Fat | 11g | 17% |
| Sodium | 0.1mg | 0% |
| Potassium | 0.1mg | 0% |
| Fiber | 0.01g | 0% |
| Calcium | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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