Gohei-Mochi (Grilled Rice Cake with Walnut Miso)

Name: Gohei-Mochi (Grilled Rice Cake with Walnut Miso)
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: Japanese short-grain rice 2 cup; water for cooking the rice 2.2 cup; broad skewers 4 piece; red miso 50 g; sugar 75 g; sake 1 tsp; walnuts 8 g; sesame seeds 5 g; grated ginger 0.25 tsp

Quick answer

Total time: 80 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Freshly cooked rice is pounded just until it holds together with some grains still whole, pressed thin onto a flat skewer, and ridged across the top with a fingertip.

Those shallow ridges are what keep the sweet red miso sauce, ground with walnuts and sesame, from sliding off. In the mountains of central Japan, woodcutters and hunters made it the day before Yama no Ko, a gathering to pray for safety in mountain work; today it is a snack sold at sightseeing spots.

Ingredients

servings

IngredientAmount

Japanese short-grain rice

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water for cooking the rice

broad skewers4 piece

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Instructions

6 steps

1

Wash the rice, soak it in the measured cooking water for 30 minutes, and cook.

After the rice has rested, transfer it immediately to a wide bowl while still hot.
2

Mash the hot rice with a pestle or sturdy paddle until some grains remain but the mass is sticky enough to hold together.

Divide into four portions before it cools too much.
3

Lightly wet your hands and press each rice portion firmly around a broad skewer in a thin oval.

Keep the thickness even so the center heats through, and make shallow waves on the surface with a finger.
4

Grind the walnuts and sesame finely in a mortar.

Blend in the red miso, sugar, and sake, add the grated ginger, then transfer to a small pan and stir over low heat until thick and smooth.
5

Preheat a fish grill or skillet over medium heat.

Grill the rice cakes without sauce until both sides are light brown and the centers are hot. Keep the exposed skewer ends away from direct flame.
6

Brush both sides of each grilled rice cake evenly with the miso sauce.

Return to low heat and watch closely so the sugary coating does not burn; serve as soon as the surface is glossy and deeply browned.