Yuzu fried mochi recipe
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
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- Sweet
Ingredients
- 6 rectangular mochis
- Frying oil according to your container (if you choose the traditional frying option)
- Yuzu powder
- 2 tbsp. sugar
Directions
- 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.
- 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.
- 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. The mochi should puff up slightly and take on a crackled appearance.
- Take the mochi out and leave to rest for 1 minute before 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.
