How to Make Moffles (Mochi Waffles) - Video Recipe

Moffle (Mochi waffle) is a perfect dish to arrange your leftover Mochi (Japanese rice cakes) after New Year's day!!!

I won this Moffle maker years ago but I didn't have a chance to use it since my darling and I are not crazy about Mochi... we don't buy too many Mochi to spare.

But this year, I tried it because many of my viewers LOVE mochi. And surprisingly, I really loved it!!! Moffle is amazingly delicious. It is like chewy rice crackers :D


http://www.youtube.com/watch?v=cvEsq8JhoYU

In this video, I will show you what kind of fillings go great with Moffles!!!



You can also use teflon coated waffle maker :)
If you are using non-teflon waffle maker, please brush the surface with melted butter or oil.

FYI:


((Plain Moffle (1 square Mochi) 164Kcal: 6min))
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open and place 1 square Mochi in the center, then close.
3. At first, the upper iron doesn't meet the lower, so after 3 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 6 minutes, open and serve with the toppings of your choice.

((Moffle Sandwich (4 slices Shabu-Shabu Mochi) 103Kcal: 4min))
1 bowl rice 252Kcal ＝ 2 & 1/2 Moffle Sandwiches
1 toasted bread 267Kcal ＝ 2 & 1/2 Moffle Sandwiches
1. Turn ON the Moffle maker to warm up. It takes about 6 minutes (green light will light up).
2. Open, place 2 slices of Shabu-Shabu Mochi, place the filling of your choice in the center (do not run over the sides), and place another 2 slices of Shabu-Shabu Mochi on top, then close.
3. At first, the upper iron doesn't meet the lower, so after 2 minutes, gently press until the upper iron meets the lower iron.
4. After the total of 4 minutes, Moffle sandwich is done.

*caution for the iron pan damage
do not brush soy sauce on the Mochi
do not cook Daifuku, Kinako-Mochi, or any Mochi with filling
please clean the pan when it gets dirty

Fillings I used:
- ham + cheese
- Shiso leaf + tuna Sashimi
- hamburger steak
- Kimchi + cheese
- Kinpira + cheese
- sweet chili shrimp
- chocolate
- red bean paste + chocolate

Other suggested fillings:
- Natto
- Sukiyaki
- salsa + cheese
- Korokke
- stir-fried green peppers
- Shiokara (salted fish guts)
- Mentaiko (seasoned cod roe)
- Anmitsu
- chocolate + ice cream
etc...

Moffles turn hard when cool but they still taste good within few hours :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/01/blog-post.html

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HAPPY NEW YEAR 2013

It took 12 hours to make this. LOL

Some of the recipes are shared HERE on YouTube.
http://www.youtube.com/playlist?list=PL4FA3DDE33084E166



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How to Make Shiromiso Zoni (White Miso Soup with Mochi Rice Cake) - Video Recipe

"Zoni / Ozoni" soup is a Japanese soup meal with rice cakes (mochi), eaten on New Year's Day, at least in the following two or three days (Shogatsu: 正月).

As for ways of cooking the Zoni, ingredients vary slightly from one region to the other. But in most cases it is either a clear soup (sumashi-jiru) flavoured with dashi (stock usually made from flakes of dried bonito) and soy sauce, generally preferred in eastern parts of the country, or a miso soup generally preferred in the western parts.


http://www.youtube.com/watch?v=yOXtjeinB1Q

My favorite is Shiromiso (White Miso) Zoni. White miso is a specialty in Shiga prefecture. It has a sweet taste and I love to eat it with bunch of bonito flakes!!! If you have never tried it, I recommend you to try it out :)



---------------------------------
Shiromiso Zoni (White Miso Soup with Mochi Rice Cake)

Difficulty: Easy
Time: 20min
Number of servings: 6

Ingredients:
6 round Mochi (rice cakes)
150g (5.3oz.) Daikon radish
200g (7oz.) taro potatoes *pre-cooked or frozen
6 slices Kamaboko fish cake
6 decorative cut carrots
800ml Dashi stock *Kombu kelp recommended but bonito is OK
160g (5.6oz.) Saikyo Miso (white Miso)
Katsuobushi (bonito flakes)

Directions:
1. Slice Daikon radish in quarter-rounds. Make decorative cut carrot slices. Pre-cook Daikon and carrots in boiling water for 3 minutes and drain well. If your taro potatoes are fresh, please pre-cook them as well.
2. In a large pot, bring Dashi stock to a boil. (Add water and dashi packet. Bring to a boil, then reduce the heat to medium low and simmer for 5 minutes. Discard the packets.) Dilute white miso in 1/2 cup soup broth and add to the soup.
3. Add pre-cooked or frozen taro potatoes and cook until done. Then add Daikon and carrots.
4. In a different pot, boil mochi pieces until soft (they float to the top when they are done.)
5. Place Daikon at the bottom of a soup bowl or a mug so that the mochi won't stick on the dish. Arrange taro potato, carrot, and Kamaboko on top.
6. Sprinkle with Katsuobushi (bonito flakes).

Believe it or not, mochi rice cake in this zoni tastes nice if you dip it into kinako (soybean flour with sugar). I saw this on TV and tried it and was great!
http://cookpad.com/recipe/1002313

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/12/blog-post_27.html
---------------------------------

Stay warm and enjoy your holidays!!!

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