Mochi Cheese Nuggets
These mochi cheese nuggets are crispy on the outside when they are fresh, and keep their moisture and texture even after they cool down. The secret is to knead the dough so that it is not too hard or too soft. To achieve this, make sure to monitor the amount of water.
Different rice flours absorb liquid differently depending on the brand of products and manufacturing methods. Please adjust the amount of water to be added to rice flour by carefully monitoring the consistency. It is particularly advisable to do so when using a new brand of rice flour.
Japanese mayonnaise and Tonkatsu sauce can be purchased online or at Asian grocery stores.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
|3.5oz/100g||kabocha Japanese pumpkin, peeled, or canned pumpkin puree (about ½ cup)|
|¾ cup (120g)||rice flour|
|¼-⅓ cup (60-80ml)||water (to be adjusted depending on the consistency of the pumpkin puree)|
|½ cup (60g)||cheese|
|⅓ (40g)||tomato (about ¼ cup)|
|Rice flour for dusting|
|Vegetable oil for pan frying|
For the sauce
|1 tablespoon (12ml)||Japanese Tonkatsu sauce (Chūnō semi-sweet sauce) or Worcestershire sauce|
|1⅔ tablespoons (30g)||ketchup|
|1½ teaspoons (6g)||sugar|
|1 teaspoon (4g)||Japanese mayonnaise|
|2⅔ tablespoons (36ml)||vegetable oil|
Cut the pumpkin into 1/4 inch (5mm) thick slices. Boil and mash into a puree.
Combine the pumpkin puree and rice flour. Add water gradually until the dough reaches the firmness of an earlobe. Divide the dough into 12 equal portions, and make balls.
Flatten each ball into an oval shape, about the size of your hand. Place cheese and tomatoes in the center, wrap them, and close the seam tightly. Dust with rice flour if necessary.
Oil the skillet over medium high heat. Cook the nuggets for 1 minute and flip. Turn the heat to low. Tightly cover the skillet with a lid and cook for additional 10 minutes.
Mix ingredients for the sauce and serve with the nuggets.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.