Shimi-mochi has been loved by locals in Fukushima for a long time. It is a traditional preserved food made by freezing and drying rice cakes during the cold winter.
When you open the bag, the scent of Gomboppa and Yomogi (mugwort) spreads.
The outside is crispy and the inside is sticky rich taste, and it reminds me of my hometown.
INGREDIENTS: 2 servings
- 2 Shimi-mochi (Frozen rice cake)
- 1 teaspoon vegetable oil
seasoning
- 2 teaspoons sugar/cane sugar
- 2 teaspoons soy sauce
INSTRUCTIONS
STEP
Previous day: Soak in cold water
- Soak the Shimi-mochi in plenty of cold water.
- Keep it in the refrigerator overnight (10 hours or more).
STEP
Fry
- Squeeze the Shimi-mochi and wipe it to remove water.
- Put the vegetable oil in a frying pan and cook the Shimi-mochi on low heat for about 3 minutes. Turn it over and cook for about 2 minutes.
STEP
Make sweet soy sauce.
- Mix sugar and soy sauce, and microwave (600W) it for 10 seconds.
- Pour sweet soy sauce on the Shimi-mochi.
