Deep-fried mochi are delicious when served with a dip or wrapped in toasted nori strips, but see if you can resist eating them before they get into this soup!
Serves 3
Ingredients
3 tbsp Clearspring Shoyu Soya Sauce
2 tbsp Clearspring Mikawa Mirin
1/2 litre dashi
sunflower oil for deep-frying
9 pieces mochi
30g finely grated daikon
3 spring onions, finely chopped
Method
1. Add the shoyu and mirin to the dashi, and simmer briefly, being careful not boil.
2. In a saucepan, heat 5cm depth of oil to about 170°C. This is the temperature at which a drop of flour and water batter will sink to the bottom of the pan and immediately rise back up to the surface. Gently place mochi, 2 to 3 pieces at a time, into oil and fry, turning occasionally until the outside is crisp and golden. Drain on kitchen paper. Continue until all the mochi is fried.
3. Put three pieces of mochi into each individual serving bowl. Pour a third of the hot dashi broth over each plate of mochi, and top with the grated daikon and spring onions.
Serves 3
Ingredients
3 tbsp Clearspring Shoyu Soya Sauce
2 tbsp Clearspring Mikawa Mirin
1/2 litre dashi
sunflower oil for deep-frying
9 pieces mochi
30g finely grated daikon
3 spring onions, finely chopped
Method
1. Add the shoyu and mirin to the dashi, and simmer briefly, being careful not boil.
2. In a saucepan, heat 5cm depth of oil to about 170°C. This is the temperature at which a drop of flour and water batter will sink to the bottom of the pan and immediately rise back up to the surface. Gently place mochi, 2 to 3 pieces at a time, into oil and fry, turning occasionally until the outside is crisp and golden. Drain on kitchen paper. Continue until all the mochi is fried.
3. Put three pieces of mochi into each individual serving bowl. Pour a third of the hot dashi broth over each plate of mochi, and top with the grated daikon and spring onions.
