Name: Recette mochi frit au yuzu
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 mochis rectangulaires; Huile de friture selon votre contenant (si vous choisissez l’option de friture traditionnelle); De la poudre de yuzu; 2 cuil. à soupe de sucre

Yuzu fried mochi recipe

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Noté 5.0 étoiles par 3 utilisateurs.

Portion

4 portions

Preparation time

15 minutes

Mochi is a dough made from glutinous rice, steamed and kneaded to a very soft, stringy paste. It hardens quickly but softens with heat. Sold in small round patties or rectangles 6 to 8 cm long, it's best eaten savory rather than sweet!

The small Japanese-style fried "cookies" or "crackers" you see in the shops are deep-fried square mochi.

Here's a simple recipe for homemade yuzu-fried mochi!

Clémence Sahuc

Ingredients

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Instructions

Using a sharp knife, cut each mochi into small cubes about 1 cm square. If the mochi stick to the blade of the knife, moisten the blade lightly with water to facilitate cutting.
Arrange the mochi cubes on a plate, avoiding them sticking together. If you're using an air fryer, spray them lightly with oil for a better crispness.

Traditional frying :

Pour a generous amount of oil into a deep fryer or saucepan. Heat the oil to 170°C (use a cooking thermometer for precise control).
Carefully dip a few mochi cubes into the hot oil, without overcrowding them to prevent them from sticking together. Fry for 1-2 minutes until they puff up and become slightly cracked on the surface. Stir gently with a skimmer to ensure even cooking.
Once golden and crisp, remove the mochi from the oil using a skimmer. Immediately place them on a plate lined with kitchen paper to remove any excess oil.

Alternative to the air fryer :

Preheat the air fryer to 180°C. Place the mochi cubes in the air fryer basket in a single layer, without them touching.
Bake for 5 to 7 minutes, shaking the basket halfway through to ensure even browning. Mochis should puff up slightly and take on a crackled appearance.
Take the mochi out and leave to rest for 1 minute before seasoning.

Seasoning

In a bowl, mix 2 tablespoons sugar with 1 tablespoon yuzu powder. Stir well to distribute the tangy yuzu flavor into the sugar.
Add the still-warm fried mochi to the bowl. Shake or stir gently with a spatula to coat well.

Recipe notes

You can serve them hot, or store them for a few days in an airtight tin. You can also replace the yuzu powder and sugar with nori seaweed, soy sauce or simply salt.

THE YUZU

From zest to juice, yuzu has it all! A cross between lemon and mandarin, this citrus fruit has an intense fragrance and freshness.

Grown in Kochi prefecture on the island of Shikoku (50% of Japanese production comes from this region), it is one of the essential ingredients in Japanese cuisine. Its peel is used in many recipes, condiments and sauces.

In everyday use, yuzu can be used like a lemon, to make mochi or cheescake, for example! You can even harvest the seeds to plant in the garden or on the balcony! It's a precious citrus fruit with a very short harvesting season: you can find it on the market from November to December.

Very popular with French chefs in recent years, yuzu is quite expensive (around €60 per kg).

Yuzu confit ⋅ ZEN-NOH International ⋅ 20g

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