Tottori Oiri (Toasted Rice Clusters)
Quick answer
- Active time
- 75 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 50 servings
- Ingredients
- 6
About this dish
Cooled cooked rice is rinsed, dried in a low oven for three to four hours, toasted in a dry pan until the grains puff, then bound with syrup into bite-size clusters.
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The grains need to be dry enough to snap under a fingertip instead of bending, or they stay soggy in the pan. Bits of colored dried mochi are scattered through.
Ingredients
Instructions
- 1
Rinse 500g fully cooled rice briefly in cold water to remove surface starch.
Drain in a fine sieve and press dry with paper towels.
- 2
Spread the grains in one layer on a lined tray.
Dry in an 80C oven with the door slightly ajar for 3 to 4 hours, turning every 30 minutes, until the grains are hard and brittle.
- 3
Heat a heavy dry pan over medium and toast the dried rice in batches.
Shake constantly for 5 to 7 minutes until lightly puffed, golden, and crisp, then collect in a large bowl.
- 4
Toast 18g colored dried mochi for about 1 minute and mix with the rice.
Prepare 50 small lined round molds or silicone mini molds.
- 5
Heat 260g mizuame, 160g sugar, 3g salt, and 40ml water over medium, stirring to dissolve.
Once boiling, stop stirring and cook to 118C, then remove from heat.
- 6
Pour the hot syrup over the toasted rice and toss quickly with two heatproof spatulas.
Before it sets, portion into the molds and compress with the bottom of another mold. Cool completely before unmolding.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
農林水産省 · Checked: 2026-08-11