Tottori Oiri (Toasted Rice Clusters)

Rinse 500g cooled cooked rice lightly to separate the grains, drain it well, and blot away surface water with paper towels. Spread the rice in one layer on a tray. Dry it for 3 to 4 hours in an oven set to 80C with the door held slightly open so moisture can escape, turning the grains every 30 minutes. Properly dried rice should snap instead of bending. Heat a dry, heavy pan over medium heat and toast the rice in small batches for 5 to 7 minutes. Move each batch to a wide bowl as soon as the grains have puffed, taken on a light golden color, and become crisp through the center. Toast 18g colored dried mochi pieces for about 1 minute and mix them with the rice. Arrange 50 small molds before starting the syrup. Combine 260g mizuame, 160g sugar, 3g salt, and 40ml water over medium heat. Once the mixture boils, stop stirring and cook until a thermometer reads 118C. Pour the syrup over the toasted rice and fold rapidly with two heat-resistant spatulas until every grain has a thin coating. Pack and compress the mixture in the prepared molds before the syrup sets, then leave the pieces undisturbed until completely cool before unmolding. Residual moisture in the rice prevents a dry crunch, while delayed shaping leaves a loose mass that will not hold together. The syrup can cause severe burns at this temperature, so keep bare hands away from the hot mixture throughout molding.