no kitchen chat

But it's only gonna be a really short one because I have about an hour and a bit

until I have to go to Tokyo Creative and shoot a video with them

so I thought let's just sneak a little quick kitchen chat.

this apron was on sale at Nitori for like

six bucks. So the plan for today is I'm gonna make agemochi

I went to Ibaraki and I went to a festival and I got to try out agemochi

Which their version of it was they deep-fried a big chunk of mochi and the outside went crispy and the inside

Stayed chewy and then they put some kind of dashi on top with seaweeds now

I've been thinking about that agemochi since it happened. It was so so good

I've never had anything like it

So I have like four bits of mochi

That I found in the cupboard that I want to try and figure something out with so I'm gonna do a few test runs

try different kinds of agemochi and

See what I can do. So with agemochi

Age, it just means like fried and mochi is mochi

You might be used to the mochi that you might find at your local supermarket or at like a sushi store or something

that's quite chewy,

Well, this is it in the hard version.

This stuff is very hard.

I remember when I first came to Japan

I was super excited to try mochi and I went to Daiso and they had -um- Kagami mochi or New Year's mochi

I bought some cuz I was like "Oh mochi, I love it," and it it it's this form

You know

it's like a

Little mound of hard mochi and I tried to like bite into it cuz I was like, "Is this even edible?"

Maybe it's wax or something and I tried to bite into it. It needs to be cooked

this kind of watching needs to be cooked to start off with so just

A little PSA out there for anybody who wants to bite into the stuff. Don't do it

So mochi actually does some really interesting things when you fry it

So I'm gonna show you a couple of different things that you can do with it

But overall I'm attempting to get that crunchy outside, chewy inside put some broth on it have a taste

That's the goal. All the recipes online that I found are different

They're either for like a little crispy like little snack treats or they're for like a a broth

But with just a stringy mochi, no crispyness. I have no idea

so just gonna do my best.

So things I will be using in this recipe are

mochi

Canola oil. Sorry the oil's kind of big so it doesn't fit in the camera

Dashi. Now I got this kind of dashi - It just says dashi like a soup stock, but I have no idea

what kind of stuff they used when I ate the mochi at the festival and

finally

I've just got some little slivers of seaweed because they sprinkled those on top and they looked really nice and they're tasty too

So these are just soy sauce flavored seaweed and that's it. So uh

because of there's so few ingredients

I hope that this goes really well and it's really easy because we do not have much time cuz I gotta go to work

Also, I apologize for how stained the pot is, it's just stains it's clean but uh

Yeah over a long time of use, I just can't get some of the stains on the outside off

Okay, so I'm gonna add in some amount of the oil

Not too much. Let's go for

So I'm just gonna let that heat up a while that heats up. I'm going to

first of all, do a type of agemochi, which is kind of like

rice puffs ? I don't know quite how to explain it. It's kind of like a little snack

Maybe you could have a little ball of these. I guess you could call it like mochi popcorn or something

Oh also, I think you should just be able to break these.

Oh yeah

Interesting. Oh, it smells like rice. So the first thing you need to do is just chop up the mochi into quite small

sized pieces doesn't matter if they're

Misshapen or irregular

Probably go for about this size

Okay, and after you have chopped them

You just put them in frying oil. So I'm gonna give it a go and see if it's hot enough

here's hoping

Okay, yeah

So I'm just gonna do a few of them and see how they go

Probably should have a little more oil in there because I want them to be submerged but doesn't really matter

And so you should be able to see that. They don't stay the same shape. They kind of - see they're like puffing up

*giggling*

They don't take very long honestly, usually I wait for them to be a little bit more brown, but they feel pretty done honestly

*more giggling*

They puffin and we just go with these guys. Oh, yeah they do they do puff oopsie

So here they are. They're um, they're a little bit cute. They're all puffed up now

I'm gonna add a little bit of salt to mine and I think I can just try them like that.

Here they are

that's the kind of sound that they are

Mmm

Because I didn't cook it so long they're actually still chewy so it's a crispy and then a chewy I'm gonna add more salt

Is so good I reckon that if I did like a big bowl of this like you could make it sweet or savory

Just with salt is good but

Mean, if you did like caramel or something you could have like it's like caramel popcorn, but it's like chewy.

Aw man I

Wanna eat more of that

That is so easy. You literally just cut it up and put it in the oil

Amazing. Actually, I forgot I shall make some dashi. Oh my gosh, they're huge

This is four people's worth. Oh man. This is too much dashi for me. Let's do like half of it

It's fine I'll just I'll just do it that much

Haven't got time, so I'm not like fully researching how to do the dashi, but I'm trying my best

I'm just gonna cook it so that the

soup stock fully disintegrates

So I'm gonna cook the dashi and I'm gonna do a tester on

About half or like the leftover half of the mochi that I just used. So I'm just gonna put this hop straight in some oil

and see if I can cook the outside but not

The inside but cook it- cook the inside enough for it to still be like stringy

So while the oil heats up, I'll tell you about my life. Recently

I went to Okutama River with some friends and

We went in like stayed in a cabin and it was super cute and we like cooked food on the fly. It was stupid

It's sizzling a little bit

Also, this is a test run

So if this goes well, I'll do like two big ones and like present it nicely and eat it. But yeah life -uh- life lately

it's been really good my

Mental health has been great. I'm redoing the living room area

You can't see behind you, but you have a couch behind you

But I'm doing a whole other video on that

just need to get a few more things to set up and then they'll be a video showing you the new living room area for

maybe I can do a flip

I do have to be careful though

because

It likes to pop. I know that the mochi that I had was very dark on the outside and I'm like

How did they do that? How do they get the darkness? Because all my mochi is very white

It's starting to brown up. That's kind of what I'm looking for

It's pretty cute I like how it puffed up at the top and I guess I'm just gonna

Dip it in some dashi and hope for the best

*gasp as mochi falls to the ground*

You didn't see that.

It's the sound

Pop-pop. Sorry, I've been watching too many ASMR videos lately. I just gave it a dip in uh in the

In the soup, so hopefully this works out

Itadakimasu~

The inside is cooked. it's very true it's not stringy but it's chewy. this is this is pretty much it I think

This kid's keep dipping it in the soup. Maybe I should just serve it in soup

It's only one thing it is a very heavy meal

Don't like eating like delicious chewy salty

Better than play-doh. What would it be? I dunno it is a lot, but it's super delicious

So I think the first method is good if you want like a little mochi snack

Have it while you watch TV, add some flavors? Have a good time?

And this one I think is meant to be like more of like

Either like an izakaya meal or like a little side meal or something

I don't think this could be a whole meal. If you just base your whole meal around a big slab of mochi

You're gunna feel so

heavy and sick. It's crazy. Maybe I should do a little mini agemochi and like cut this in half

maybe cut two of them in half put two of them in dashi and serve them nicely and then I could be done finally and

Then I can go to work

We knew that in the amount of time I have I think that's possible.

I forgot to press record ~

while I cut up the

mochi, oh well

So Eric's back. Eric's back in Tokyo and he's just started doing language school, so he's attending that

Five days a week for four hours a day. And yeah, he's doing well

He's uh living life and it's really good to have him back. It's been very nice.

All right, let's give it a go~

Don't pop in my face, please~

Good to flip. Whoo. You got this. Oh my gosh

Whoo~

Okay, we're going to attempt to plate them up

And I'll get some of the seaweed

And give it a little razzle dazzle

Actually thay're quite big seaweed bits

Ha ha!

Actually, I guess they're not that big. It's just the size of my mochi, it's very small

Okay, let me just go take a nice picture of this

Very nice

Okay, well I think that's it. I had my mochi. I'm pretty full.

Well that's it for me

I'm gonna go to work after I clean up a little bit of this mess if I have time

Thank you so much for coming to watch. I learned a little

kitchen chats. If you guys have any ideas on food that you would like to see me make or

Want to learn how to make yourself. I just let me know in the comments down below

Also, if you don't know I do stream on Twitch three times a week. So if you want to have more

Like

Interaction or like just come and hang out, I hang out on Twitch. Yeah three times a week

So the link is always in the description if you want to come hang out as well

But yeah, thank you so much for watching

if you enjoyed this video

Please give it a thumbs up, leave a comment down below, and hit subscribe if you want to see more videos like this

But thank you so much for watching and I will see you in the next video

Jaane~