There’s a Korean-owned grocery up the street that I shop at. Last week he had varied items on the endcap by the register, and I saw what looked like little bars of soap, only I guessed they were rice. I asked the owner how to prepare them and he said in a pan with oil.
the packaging is all in Korean, which I can’t read, but as HO is a universal forum, I’m hoping somebody can let me now how to cook them and what to serve them with, if there’s a common preparation.
As per the Google app–just open it and point your phone camera at the item–it is Sato Menke Mochi Rice Cake (kirimochi). It’s Japanese. Presumably you can also Google what one does with it!
That’s Japanese, not Korean. Got a picture of the prep instructions?
I can ask my mom, who is Korean but can read some Japanese.”, when I see her thus weekend. But to my uninformed eye, based on the packaging, it looks like a kid product, so maybe a sweet rice cake that gets warmed up in a pan?
Here in Kansas we know that different preparation methods yield different textures and flavors for Sato Menke Mochi, a popular brand of Kirimochi (plain, hard Japanese rice cakes).
. Here are the instructions for the most common methods, ganked from Google:
- Toaster oven method
- Place the mochi in a toaster oven.
- Toast until the surface begins to brown and the mochi puffs up (about 3 minutes at 1000W).
- Turn off the toaster, but leave the mochi inside for about 2 minutes to cook through and become fluffy.
- Note: Adjust heating time based on your toaster oven’s wattage and specific model.
- Microwave method
- Slightly dampen the surface of the mochi.
- Place it on a microwave-safe dish and cover it with plastic wrap.
- Heat in the microwave for about 1 minute (for 500W).
- Note: Microwaving yields a soft and stretchy mochi, but without the crispness of baked mochi.
- Pan-frying method
- Heat a non-stick frying pan over medium heat.
- You can use a bit of vegetable oil or a baking sheet to prevent sticking.
- Place the mochi in the pan and cook, flipping occasionally, until puffed up and browned on both sides.
- This method creates a crispy exterior and soft interior.
- Boiling method
- Place the mochi in a pot of cold water, ensuring the water covers the mochi completely.
- Bring to a slow boil, then reduce heat to low and simmer for a couple of minutes.
- Take out the mochi once it’s soft, before the surface begins to melt.
- This method is suitable for dishes like Ozoni (New Year’s soup) or Oshiruko (sweet red bean paste soup).
Tips for serving Sato Menke Mochi
- Isobeyaki: Dip toasted mochi in soy sauce and wrap with nori (seaweed).
- Kinako Mochi: Top with a mixture of kinako (roasted soybean flour) and sugar.
- Anko Mochi: Stuff the mochi with sweet red bean paste.
- Other options: Add cheese, avocado, pepper, walnuts, spring onion, anchovy, ginger, or dipping sauces like sweet soy sauce.
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