The other week I showed you pieces of mochi (rice cake) that was drying for kakimochi (rice cracker). The mochi pieces have to dry for a week so that there is no moisture when you fry them.
You are supposed to deep fry these, but I fried a couple of pieces in a tablespoon of heated oil.I then mixed 1 teaspoon of salt with 1/2 a teaspoon of matcha (green tea) powder.
The bigger the piece of mochi, the bigger the piece of kakimochi and the longer it has to fry. Some of the pieces that I fried were kind of thick, so the inside of the kakimochi was kind of hard but chewy.
Cook in the oil until a light brown. I used kome abura (rice oil) because I heard that this oil is great for frying--it fries things up really light.
After frying, take out of the oil and drain on a paper towel and then toss in the matcha salt mixture while kakimochi is still warm.
This was a delicious snack with some cold rooibos tea. I think it would also go well with beer.I think the next time I fry up some of this (since I still have quite a bit more,) I'm going to sprinkle sugar on it.
