Isobe-Mochi Dumplings with Dashi Soy Sauce
This dish is inspired by Isobe-mochi (grilled rice cakes brushed with soy sauce and wrapped in nori seaweed) and a healthier version made with tofu and dashi soy sauce.Enjoy them with dashi soy sauce - full of umami and nori.
Ingredients
- 100 g glutinous rice flour
- 115 g tofu
For the dashi soy sauce:
- 8 g shaved, dried bonito
- 80 ml soy sauce
- 20 ml sake
- 20 ml mirin
Instructions
- Knead the rice flour with tofu until the dough has the consistency of your earlobe.
- Divide the dough into 1 inch balls. Push down the center of each piece.
- Boil water in a pan and then drop in the dumplings. Once the dumplings start floating after about 1-2 minutes, take them out and put them into the iced water.
- Take out the dumplings from the iced water and place them on a plate. Drain off the water completely from the plate.
- Add the soy sauce, sake and mirin to a saucepan over a medium heat without a lid. Once it starts boiling, then add the shaved dried bonito and simmer for 2 minutes.
- Turn off the heat. Take out and discard the shaved dried bonito. Let it cool.
Notes
💡 Note: dashi soy sauce - keep refrigerated, use within 1 week.