Rectangular mochi (角餅 / Kaku mochi)……4
Water (水 / Mizu)……2tbsp
Daikon (大根 / Daikon)……400g
Soy sauce (しょうゆ / Shōyu)……2tbsp
Vinegar (酢/ Su)……1tsp
Leeks (万能ねぎ / Bannō-negi)……2tbsp chopped into small pieces
Dried bonito (かつおぶし / Katsuobushi)……As needed
Shichimi tōgarashi (七味唐辛子 / Shichimi tōgarashi)……As needed
【How to Make】
① Grate the daikon, drain off the excess water. Add the soy sauce and vinegar, and mix.
② Place the mochi blocks into a bowl, add enough water (not included in the ingredients) to cover the mochi, and then immediately drain off the water. Transfer the mochi to a heat-resistant plate. Add 2tbsp of water to the plate and cover the plate with plastic wrap. Heat in a microwave until the mochi becomes soft. Remove the plate from the microwave and take off the wrap. Wet your hands and then use them to separate the mochi into bite-size pieces. Be careful not to burn yourself.
③ Coat the mochi pieces with grated daikon and place them in a serving bowl. Top with chopped leeks, shichimi tōgarashi, and dried bonito.
Recipe Developed by: Machiko Tateno