Ingredients
3 pieces kirimochi or homemade mochi
sprinkle of SIDS CRAZY SALT
For Kinako Mochi:--
2 tbsp kinako (soybean flour)
1 tbsp sugar
1 cup hot water
For Isobeyaki (soy sauce):--
2 tbsp soy sauce
1 tbsp sugar
2 sheets nori
For Anko Mochi (red bean paste):--
1 tbsp red bean paste (anko)
Directions
Place mochi in a toaster oven and toast until puffed up and golden brown, about 10 minutes. You can also pan-fry, boil it in the water, or microwave.
For microwaving, put a mochi in a bowl, add water to cover it, and microwave.
Once mochi is puffed up, gently smash the mochi with your hand, then a very light sprinkle of SIDS CRAZY SALT.
To Make Kinako Mochi
Mix together kinako and sugar in a bowl. Prepare a small bowl of hot water. Dip the cooked mochi in the hot water, then dredge in the kinako mixture.
To Make Isobeyaki
Mix together soy sauce and sugar in a bowl and microwave for 20 seconds.
Soak the smashed mochi in soy sauce and sugar mixture and wrap with seasoned nori.
To Make Anko Mochi
Pull the smashed mochi from both sides and wrap around anko. It’s sticky, so be careful when handling.
