Name: Frying Mochi for a Snack! - Kitchen Chats!
Uploaded: 2020-08-20T19:05:33.000Z
Duration: 11 min 25 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of manner

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

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

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

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

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 things I will be using in this recipe are

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

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

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

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.

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

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

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

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

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.

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

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

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

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

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

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Frying Mochi for a Snack! - Kitchen Chats!

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