A mochi maker – available at most Japanese stores and online, is crucial for this recipe! Once you invest in it, you’ll be happy you did for all the mochi you can make!
In a large bowl, rinse and carefully drain 8 cups of mochigome rice multiple times until the water runs clear.
Cover with water and leave to soak for a minimum of 6 hours, to a day.
Drain the water out of the soaking rice, shaking to remove any excess water and let it sit to completely drain for 15 minutes. It’s better to use a wooden sieve or metal colander vs. a plastic one.
Follow the instructions on your mochi maker and add two cups of water to the reserve area beneath the mochi maker bowl. Attach the bowl and stirring mechanism.
Add the thoroughly drained rice to the mochi maker bowl and even out the top so it’s flat. Make sure the cover attachment is locked.
Set your machine on steam. It will automatically go to pound mode when it is ready and the grains of rice can be smashed with your finger.
Watch as the mochigome turns into a glutinous mass when it’s pounding. When finished, turn out the big ball of pounded rice onto a table that has been sprinkled with mochiko (rice flour) to avoid sticking.
Very quickly, start forming the mochi into little patties by pinching off a small mound with your thumb and index finger.
You can add anko (sweet red bean paste) in the center for a special treat.
When you are ready to eat your mochi, preheat your toaster oven or oven to broil. Make a dipping sauce made up of 3/4 cup of sugar and 1/4 cup of soy sauce mixed together.
On a tray lined with tin foil and sprayed with cooking spray, line up your mochi in rows so that you have at least in inch in between them. As they puff up, this prevents them from sticking to each other.
Cook until the mochi puffs up and gets toasty brown on the top. Do not be surprised if the mochi patties double in size and start melding into each other. You can always pull them apart later. Enjoy!