Cuisine: Gohei Mochi: Introduction and Detailed Preparation of the Japanese dish

 

Gohei Mochi (五平餅) is a traditional Japanese snack originating from the mountainous regions of central Japan, particularly in Gifu, Nagano, and Aichi prefectures. It is a skewered and grilled rice cake coated with a savory-sweet sauce made from ingredients like miso, soy sauce, and walnuts. The dish is often associated with festivals, street food stalls, and rural culture. Its unique blend of flavors and textures—crispy on the outside and chewy on the inside—makes it a beloved treat.

The term "gohei" refers to a sacred wand used in Shinto rituals, and the mochi’s shape mimics its design. Traditionally, this dish was offered to deities during celebrations and rituals, symbolizing gratitude and blessings.

How to Prepare Gohei Mochi

Ingredients (Serves 4-6)

For the rice:

2 cups cooked Japanese short-grain rice (sticky rice)

1/4 cup water (optional, for adjusting consistency)

For the sauce:

2 tablespoons miso paste

2 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sugar

3 tablespoons crushed walnuts (or peanuts, sesame seeds as substitutes)

1 teaspoon sake (optional)

For grilling:

Wooden skewers

Oil for greasing

Preparation Steps

1. Cook the Rice:

Cook the Japanese short-grain rice according to the package instructions. It should be slightly sticky but not mushy. Allow it to cool until it is comfortable to handle.

2. Shape the Rice:

Wet your hands with water to prevent sticking.

Take a handful of rice (about 1/4 cup) and shape it into an oval or flat patty around a skewer. Press firmly to ensure the rice sticks together but avoid over-packing, as this will make the mochi too dense.

Repeat with the remaining rice and skewers.

3. Prepare the Sauce:

In a small saucepan, combine the miso paste, soy sauce, mirin, sugar, and sake (if using).

Heat gently over low heat, stirring continuously until the sugar dissolves and the mixture thickens slightly.

Stir in the crushed walnuts and mix until smooth. Remove from heat and set aside.

4. Grill the Skewers:

Heat a grill pan, stovetop grill, or charcoal grill to medium heat.

Lightly grease the surface to prevent sticking.

Place the rice skewers on the grill and cook for 3-4 minutes per side, or until the rice develops a golden crust. Handle gently to avoid breaking the patties.

5. Apply the Sauce:

Brush the grilled rice skewers generously with the prepared sauce on both sides.

Return the skewers to the grill for another 1-2 minutes on each side, allowing the sauce to caramelize slightly.

6. Serve:

Remove the skewers from the grill and let them cool slightly.

Serve warm as a snack or side dish.

Tips for Success

Shaping: If the rice is too dry, add a small amount of water to help bind it.

Sauce Variations: Experiment with sesame seeds, peanut butter, or even chestnuts for different flavors.

Grilling Alternative: If a grill is unavailable, use a non-stick pan or an oven broiler.

Storage: Uncooked rice patties can be frozen for later use; defrost before grilling.

Enjoy your homemade Gohei Mochi as a delightful, nostalgic taste of rural Japan!