Japanese Butter Mochi

When people in the States say “butter mochi,” they usually mean the Hawaiian kind – a rice flour and coconut milk batter, baked in the oven. It’s absolutely delicious! 

In Japan, though, butter mochi is one of three things. Grilled plain mochi with a pat of butter (and soy sauce or sugar), Hawaiian butter mochi, or the recipe in this episode. 

Most Japanese homes keep a bag of pre-made, pre-cut mochi pieces. They’re usually rectangular, but sometime they’re round in shape. They’re also often scored at the top, too. When you grill them on a frying pan, grill, or shichirin / hibachi, they puff up and reveal a soft, chewy mochi center. It’s a fantastic, handy way to keep mochi at home. Especially since freshly-pounded mochi is more of a celebratory thing, and hard to find unless you’re at a specialty shop.

Another way to use pre-made mochi pieces is to microwave them with a little water, to reconstitute the chewy mochi consistency without the crunchy grilled outer shell. This version of mochi can be easily used to make soft mochi dango, either with or without a red bean filling. It’s also the perfect base for this Japanese butter mochi.

The origin of this recipe is northern Japan, which makes sense. Northern Japan is a lot like Wisconsin, in that it’s mostly dairy farms. Milk and dairy items from places like Hokkaido and Akita prefectures are highly prized – it’s creamy and slightly sweet. You’ll find all sorts of dairy-based businesses in that part of Japan, from nama chocolate to soft serve. Of course, butter products from that region also make super popular gifts – hence something like this butter mochi.

It’s a completely different dish than Hawaiian butter mochi. This is soft, very very chewy, and is a lot like those mochi balls you get at frozen yogurt places. That chewiness is so good! You just need to take the time to chew and savor each bite of this wagashi (Japanese sweet). Eating too big a mochi piece, too quickly, sends Japanese people to the hospital every year. Chew well and slowly to prevent mochi from getting stuck in your throat! Small pieces, and lots of chewing, please.

For another mochi recipe, check out my Shiratama Dango! Check out my other Japanese sweets (wagashi) as well. My Kohakuto and Karumeyaki candies, Mizu Manju, and Matcha Nama Chocolate are delicious!

Ingredients

• 3 Kirimochi (pre-cut mochi pieces)
• 2 tbsp water 
• 2-1/2 tbsp cane sugar
• Pinch salt
• 1/2 egg yolk (may omit)
• 1-1/2 tsp butter 
• 1/2 tbsp katakuriko potato starch
• Extra katakuriko for dusting

Directions

In a microwave-safe bowl, add 2 tbsp of water.

In a separate bowl or under running water, quickly rinse each mochi piece and add to bowl with water.

Place plastic wrap over bowl and microwave for 2 minutes.

Remove from microwave, remove plastic wrap, and stir vigorously with spatula or spoon until all the mochi combines into one ball.

These steps must be followed in this order, otherwise the mochi won’t combine very well:

Add sugar and salt while hot, and continue to stir so everything becomes combined.

Add egg yolk and continue to stir. (This is mostly for color, so you can omit this step if you’d like. You’ll end up with a paler butter-colored mochi.)

Add butter and knead into rest of mochi.

Add katakuriko and continue to knead the mochi. 

Sprinkle some katakuriko into a shallow container and spread the butter mochi mixture evenly. Allow to cool at room temperature for 15 minutes.

Slice into bite-sized squares- you may need extra katakuriko for the knife as you slice.

Serve alongside tea, by itself or with some kuromitsu dark brown sugar syrup (or jam? Jam might be fun here). Also try cutting these into even smaller pieces and having it as an ice cream / frozen yogurt topping. Enjoy!