Thank you. Knowing how to make it from glutinous rice flour is really helpful. I've been looking for the packaged version, but this is so easy. Game changer. I really appreciate you sharing. Thank you.
This is the video I was just looking for of your channel! I'm so happy you made it :) I appreciate this channel so much. I love Nihon culture and the way you teach and do your videos is terrific. Thank you so much
The fried mochi looked familiar. I realize it looks like a Trader Joe's snack. I think they call it "spicy pork rinds" veg of course. The texture is very crunchy. I didn't like the flavor too much but ate them because the crunch was so good. Thank you for this video and demonstration.
Mom added sugar to the soy sauce for dipping. She had a little wire grill to toast the mochi and always said it was done when the mochi burst and oozed out. It was also good in soup.
Senbei... ich werde das auch noch am Liste fügen, aber ich denke Senbei kann man viel leichter in Packungen kaufen und es ist schon viel mehr aufwendig als Mochi.
Thanks for sharing nice recipes!! whenever I go to Dondondonki or DonQuixote， I’m not sure what kind of seasoning and sauce. Can you go there and share with us what to buy?
Thank you very much - what a great instructional video! I can't wait to try it myself. I love the sobayaki and kinako best, although smooth anko in daifuku is my very favorite treat. Growing up, when my mother and grandmother roasted prepared omochi, I was seriously cautioned against taking large bites for fear of choking. Is your homemade omochi less sticky? I noticed you seemed to take larger bites.
thanx for your nice comment! do you mean Yakisoba? as for choking, I think it got cooler so it was not as sticky as it would when it was steaming hot. in general when grilled it is not so dangerous. when mochi is in soup, like in Ozoni or Oshiruko, is when its most dangerous, since it stays longer warm and becomes more sticky with (warm) water.
@@taijiskitchen Oh, I meant Isobe-Yaki, the omochi dipped in shoyu and covered with nori. It was my dad's favorite way too. My grandmother used to make anko from scratch... mmmmm good!
Hello, warm mochi can be both very hot and very gooey, so adults are concerned with children choking, and not being able to spit out the burning lump😮! But as adults, we know better how to wait, and not gulp the food inconsiderately. It's like with peanuts, reminding kids they must bite and chew first 😊!
Kind of a random question, but do you remember how much gram pork belly you used for your chashu + nitamago video? I'm actually trying to make it for some ramen, but I don't know much grams/slices I should use for four servings of ramen. From what I could make out of the video, it looked like 12 slices, which is ideal since I had in mind to put three slices per serving, but I just don't know how to convert that to grams.
I don't remember myself, but as I looked it up, its 750-1000 g: th-cam.com/video/sYUp0qCAtzw/w-d-xo.html I think I just bought 1 kg block. For 4 servings that should be more than enough.
Thank you. Knowing how to make it from glutinous rice flour is really helpful. I've been looking for the packaged version, but this is so easy. Game changer. I really appreciate you sharing. Thank you.
Thank you for you for the recipe :)
Can't wait to try it out with my friends
Yey, hope you'll like it!!
❤❤
I love ur video
Tq so much to sharing this mochi ingredient.
Ooo I'm very interested in trying kiri mochi!
Daifuku mochi is my favourite 😍
These mochi dishes all look delicious and I appreciate that there are no animal foods here. Thank you!
Glad you like them!
This is the video I was just looking for of your channel! I'm so happy you made it :)
I appreciate this channel so much. I love Nihon culture and the way you teach and do your videos is terrific. Thank you so much
glad to hear you like my videos!!
let me know if you have anything I should make video of!
I knew theres more to glutinous rice flour..thank you!!!
You are so welcome!
i hope you continue to make videos because i will watch them all
I'd love to try those Arare cakes, they look pretty good.
Very good recipes,thank you❤❤
The fried mochi looked familiar. I realize it looks like a Trader Joe's snack. I think they call it "spicy pork rinds" veg of course. The texture is very crunchy. I didn't like the flavor too much but ate them because the crunch was so good.
Thank you for this video and demonstration.
Mom added sugar to the soy sauce for dipping. She had a little wire grill to toast the mochi and always said it was done when the mochi burst and oozed out. It was also good in soup.
Kannst du auch mal verschiedene Senbei machen? Also mit Ofen oder Pfanne, damit man den Kohlegrill nicht anschmeißen muss.
Senbei... ich werde das auch noch am Liste fügen, aber ich denke Senbei kann man viel leichter in Packungen kaufen und es ist schon viel mehr aufwendig als Mochi.
Kinako mochi 🤤
My man Taji-san back at it again!
thanx for your patients!!
These look delicious! I would imagine the okaki would be really tasty made even smaller and used in a salad with a vinegar-based dressing.
Sounds also like a great idea!
thanx, will try it as well!
I know many people are plant-based eaters. I myself eat plenty of meat and enjoy those recipes too.
Thanks for sharing nice recipes!!
whenever I go to Dondondonki or DonQuixote， I’m not sure what kind of seasoning and sauce. Can you go there and share with us what to buy?
Thank you very much - what a great instructional video! I can't wait to try it myself. I love the sobayaki and kinako best, although smooth anko in daifuku is my very favorite treat. Growing up, when my mother and grandmother roasted prepared omochi, I was seriously cautioned against taking large bites for fear of choking. Is your homemade omochi less sticky? I noticed you seemed to take larger bites.
thanx for your nice comment!
do you mean Yakisoba?
as for choking, I think it got cooler so it was not as sticky as it would when it was steaming hot. in general when grilled it is not so dangerous. when mochi is in soup, like in Ozoni or Oshiruko, is when its most dangerous, since it stays longer warm and becomes more sticky with (warm) water.
@@taijiskitchen Oh, I meant Isobe-Yaki, the omochi dipped in shoyu and covered with nori. It was my dad's favorite way too. My grandmother used to make anko from scratch... mmmmm good!
Hello, warm mochi can be both very hot and very gooey, so adults are concerned with children choking, and not being able to spit out the burning lump😮! But as adults, we know better how to wait, and not gulp the food inconsiderately. It's like with peanuts, reminding kids they must bite and chew first 😊!
🧡🧡
thanx!!
Kind of a random question, but do you remember how much gram pork belly you used for your chashu + nitamago video?
I'm actually trying to make it for some ramen, but I don't know much grams/slices I should use for four servings of ramen. From what I could make out of the video, it looked like 12 slices, which is ideal since I had in mind to put three slices per serving, but I just don't know how to convert that to grams.
I don't remember myself, but as I looked it up, its 750-1000 g:
th-cam.com/video/sYUp0qCAtzw/w-d-xo.html
I think I just bought 1 kg block. For 4 servings that should be more than enough.
@@taijiskitchen Thank you very much. I see now too that in the video it says 750g when putting in the water to boil the chashu.
If you're steaming it instead of microwaving, do you have to take them out regularly to stir it around?
Hello Taiji, if I use a steamer for the dough, how long do I have to steam it? Thanks a lot
hmm, I never tried it, but I would assume about 10-15 min. but of course it depends on the amount, so if you have more dough, then takes longer.
Love your videos. Am whole food plant based, so miss seeing many of your videos.
thank you so much!
what do you mean, you miss my videos??
Taiji ... I don't look at your videos when they are animal based. Do eat raw fish, and am not pure vegan ... but use more seaweed for my flavor.
ho mangiato quelli che sta' vendendo lidl . sono orribili
they had it Mochi in Lidl?!
well I'm sorry, but then it means you have to make it yourself!!