Kakimochi (Dried and Fried Rice-Cake Crackers)

Name: Kakimochi (Dried and Fried Rice-Cake Crackers)
Prep time: 23730 min
Cook time: 90 min
Total time: 23820 min
Yield: 80 servings
Cuisine: Japanese
Ingredients: glutinous rice 4500 g; peeled grated taro 120 g; salt 36 g; black sesame seeds 18 g; toasted nori sheets 4 sheet; baking soda 15 g; frying oil 1000 ml

Quick answer

Total time: 23820 min
Level: Hard
Servings: 80 servings
Ingredients: 7

About this dish

Pounded glutinous rice studded with grated taro, black sesame, and torn nori is sliced thin, air-dried for about two weeks, and only then fried.

In oil that is not too hot, each dry slice puffs up into a light, crisp cracker. The rice has to be pounded longer than for ordinary mochi, until no grains show, or the thin slices crumble at the edges. Before frying, a test piece should snap with no damp layer at its center, and any piece with a mold spot or musty smell is thrown out along with its neighbors. A cool, dry, well-ventilated spot is needed before starting, because the drying takes weeks.

Ingredients

servings

IngredientAmount

toasted nori sheets4 sheet

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Instructions

6 steps

1

Rinse 4.5kg glutinous rice until the water clears, soak for 8 hours, and drain for 1 hour.

Tear 4 nori sheets into 5mm pieces and combine with 120g grated taro, 36g salt, 18g black sesame, and 15g baking soda.
2

Steam the soaked rice over strong steam for 45 to 60 minutes until translucent and tender through the center.

Transfer it hot to a mochi pounder with the mixed additions and pound longer than ordinary mochi, until no grains remain and the dough is smooth.
3

Moisten hands and work surface lightly.

Divide the hot mochi into 8 long logs, shaping each about 6cm wide and 4cm high. Arrange without touching, cover with clean cloth, and firm in a cool place for 2 days.
4

Slice the firm logs 2 to 3mm thick with a clean sharp knife.

Arrange pieces individually on mesh without overlap, shade-dry for 2 days, then transfer to mesh bags and dry about 12 more days in a cool, dry, well-ventilated place.
5

Break a test piece and confirm it is hard through the center with no damp layer.

Discard any piece with mold spots or a musty smell together with adjacent pieces. Store fully dried kakimochi in an airtight container in a dry place.
6

Fry only the amount needed.

Heat 1L oil in a deep pot to 140C, add a few dried pieces at a time, and fry for 2 to 4 minutes, turning until expanded evenly and crisp through. Drain on a rack and cool completely.