Shitogi, the original form of mochi,is made using finely milled rice powder and water. Shitogi mochi was offered to the deities in the Tsugaru region of Aomori prefecture, as the literal meaning of shitogi being mochi for offerings. Today, shitogi mochi is a traditional country dish enjoyed by many.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”
- [10 pieces]
- 800g of rice flour
- 600ml of water
- 300g of anko (red bean paste)
- A small amount of vegetable oil
- Slowly add a small amount of water into the rice flour and knead.
Tip 1: Keep the mochi dough on the softer side. Firmer dough is easier to handle but may crack when cooked. If the dough seems too firm, wet your hands with water when kneading.
Tip 2: For another variation, add yomogi (mugwort) to the dough to make yomogi mochi.
- Divide the mochi into smaller balls, about 70 grams each.
- Flatten the mochi and place about 30 grams of anko (red bean paste) in the center. Wrap the mochi around the anko and mold the mochi into a disk shape, about 1cm in thickness.
- Heat a frying pan with a small amount of vegetable oil, and fry the mochi disks until it browns slightly, each side about 3-5 minutes.
Tip: Once cooled, wrap each mochi in plastic wrap to keep it soft as it may become hard.