Recipe : Gohei-mochi
Gohei-mochi is a local dish from the mountainous areas of the Chubu region (Kiso and Ina regions of Nagano Prefecture, Tono and Hida regions of Gifu Prefecture, southern Toyama Prefecture, Okumikawa region of Aichi Prefecture, and Hokuto and Suruga regions of Shizuoka Prefecture). It is made by dipping half-mushed non-glutinous rice with a sweet walnut miso sauce and roasting it on a skewer.
Ingredients (About 6 servings) :
2 Tbsp White sesame *toasted
1 Tbsp Soy sauce
2 tsp Mirin
2 tsp Miso
300g Japanese rice *steamed
1. Put the walnuts in a mortar and crush them coarsely. Next, add the white sesame seeds and crush them slightly.
2. Add the soy sauce, mirin, sugar, and miso to the pot, and heat over medium flame. Then, heat until the mixture thickens slightly.
4. Combine with the walnuts and sesame seeds to make a walnut miso sauce.
5. Mash only half of the white rice.
6. After dividing the rice into six equal portions, place a skewer in the center of each portion, wrap the rice around the skewer, and squeeze tightly.
7. Wrap aluminum foil around the handle.
8. Let dry for 10 minutes, then brown on both sides on the grill.
9. Put the sauce on one side only, and grill the surface lightly.
YUCa’s Tips :
1. Adjust the crunchiness by the size of the walnuts you crush.
2. You can also try making it with white miso or red miso.
3. You can also use a frying pan to brown the rice on both sides.
4. Try the miso walnut sauce on fish and meat.