Photo
Recipe
Note: glenn doesn’t use katakuriko to cover the mochi. See Kusa-mochi.
2025-03-08
- Use Kusa-mochi recipe.
- Made an aluminum foil ring inside the steamer basket and draped the sarashi over that to have a smaller space. Worked really well.
- 20m on ripping high heat was not enough. Needed to microwave for another minute.
- 1tbsp yomogi came out to 2.5g yomogi this time.
- Used a little bit of the leaf green (?) gel coloring. Worked great.
- For konashi, use a tiny tiny bit of funky fuschia. When I was coloring it, I thought it looked almost flesh-toned and wanted more pink. But it looks perfect. Don’t add more.
- Ratios
- 27g kusa mochi → tear off some from the top at the end to end up at around 25g
- 5g tsubu-an (tried 10g at first, and that was wayyy to big)
- Appropriate amount of kinton to match, probably around 10g
- Not a huge fan of how the ratios turned out though. Needs more thought. Probably less mochi, more tsubu-an.
- We tried not coating the kusa mochi in katakuriko, because leaving it bare gives it this really nice gloss. But that was fucking impossible to work with. How we did it is below. But next time, really just coat it in katakuriko and dust it. It doesn’t really change the color, just makes it matte.
- Make balls
- Place onto a bed of katakuriko (don’t let bare mochi touch the pan, it will stick). This will give the bottom a coating so it doesn’t stick later.
- Let the top dry out so it keeps the gloss and isn’t tacky. 1-2 hours. Putting under a fan in my office really sped up the process.
- Once dry, use a brush and dust off the bottom katakuriko.
- Shape like boat.
- After shaping, the bottom became sticky again (probably because it was stretching). Re-dust with katakuriko, otherwise the bottom will stick.
- Then add the stuff.
- Coating with katakuriko makes the tear on the top look a little worse (exterior is matte, but when you tear, it is glossy). That’s probably okay?
- Make a very deep well in the boat to place the anko, otherwise it sticks out too much.
- Kinton:
- Usually, we want big long strands. NOT THIS TIME. You know how when you finish the end of a big ball of konashi, you get those little curly bits that don’t look nice for kinton? That’s actually what we want for this whole time. Big strands don’t look balanced.
- Take smaller balls and like, roll them in circles on the kinton koshi. Be as chaotic as possible to make sure it comes out as curls.
- When pulling the tail, pull up and forward (toward the shomen). It feels backwards, but the mochi will droop over time, so you want to bias it as upright as possible. (Same goes for the shaping when you make the boat).
- Gently smoosh the anko ball into the well when placing it. No need to keep the standalone ball.