Recipe for "Kabocha Mochi" (pumpkin rice cake) with mochi (sticky and chewy)!

A recipe for "Kabocha Mochi" (pumpkin rice cake). The sweetness of the pumpkin is preserved in this dish, while the potato starch is mixed in and baked to give it a chewy texture. It is recommended as a side dish, snack, or even as a snack with beer!

Kabocha Mochi Recipe

Ingredients

About 120-140g (4.94oz) pumpkin
2 tablespoons potato starch
1 tablespoon butter
1 tablespoon soy sauce
1 tablespoon mirin
2 teaspoons sugar
1 tablespoon water

Directions

Put pumpkin in a heatproof container, wrap and microwave (500W) for about 5 minutes. When softened, remove from heat.


After scraping off the skin, put it in a bowl and mash it smoothly with a fork or masher.


Add potato starch and stir to combine. If the dough is ragged and does not come together, add a little water.


Divide the dough into 4-6 equal portions, roll up and form flat.


Heat butter in a frying pan and brown the rolled dough on both sides.



Combine soy sauce, mirin, sugar and water and pour into the pan. When the sauce is simmering and the kabocha is well coated, it is ready to serve!

Kabocha Mochi: How does it taste?

The plump texture and rich sweetness of the kabocha go well together! The sweet and sour mitarashi sauce enhances the flavor of the kabocha. The buttery aroma that spreads softly is also exquisite. From children's snacks to adult snacks, everyone in the family can enjoy this flavor!


Kabocha Mochi has a taste of mitarashi that is loved by everyone and the gentle sweetness of pumpkin is addictive. Please try it when you have a lot of leftover pumpkin left over after boiling!