Name: Kinako Mochi with Kuromitsu Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 pieces kiri mochi; Hot water (for wetting mochi when grilled/broiled); Kinako (roasted soybean flour), to taste; Kuromitsu (black sugar syrup), to taste

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Introduction

Kinako Mochi with Kuromitsu is a simple yet delightful Japanese treat featuring chewy mochi coated in nutty roasted soybean flour and drizzled with rich black sugar syrup. This quick recipe brings traditional flavors together for a warm, comforting dessert perfect for any occasion.

Two pieces of light beige mochi covered with fine powder sit on a white plate with gray vertical stripes. Dark brown syrup is poured from a white small pitcher onto the mochi, creating a glossy pool around and dripping over the textured surface of the mochi. The plate is placed on a dark gray cloth over scattered old papers, all set on a white marbled surface. A white rabbit chopstick rest holds black chopsticks next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces kiri mochi
Hot water
Kinako (roasted soybean flour)
Kuromitsu (black sugar syrup)

Instructions

Step 1: Choose your cooking method for the mochi:
- Stovetop grilling: Grill kiri mochi on low heat for 5 minutes on each side until browned, puffed, and soft inside.
- Stovetop boiling: Bring a pot of water to a boil, add kiri mochi, and cook for about 2 minutes until soft. Remove from water.
- Oven/toaster broiling: Preheat broiler to high and grill mochi for 3–4 minutes per side.
- Air fryer: Spray basket with cooking spray, place mochi inside, and air fry at 400°F (200°C) for 6–8 minutes, flipping halfway.
- Open flame grilling: Grill mochi directly over flame until evenly browned and puffed.
Step 2: If using grilling or broiling methods, dip the hot mochi briefly in hot water to moisten the surface. If boiled, this step is not necessary. Then dredge the mochi evenly in kinako powder.
Step 3: Drizzle kuromitsu over the coated mochi for sweetness. Serve immediately while warm for the best texture and flavor.

Tips & Variations

For extra flavor, lightly toast kinako before coating the mochi to enhance the nutty aroma.
Substitute kuromitsu with maple syrup or honey if black sugar syrup is unavailable.
Serve with a sprinkle of sea salt on top to balance the sweetness.

Storage

Kinako mochi is best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to one day. Reheat by grilling or microwaving briefly, but note texture may become firmer upon cooling.

How to Serve

Two pieces of light brown mochi covered with a fine tan powder sit on a white ceramic plate with a striped pattern around the edges. A dark syrup is being poured over the mochi from a white pitcher held above, pooling underneath the mochi and partially soaking the powder. The plate rests on a folded gray cloth napkin and a few old papers on a white marbled surface. Nearby, black chopsticks rest on a white rabbit-shaped chopstick holder. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is kiri mochi?

Kiri mochi is a type of Japanese rice cake pre-cut into squares, made from pounded glutinous rice. It is commonly used for grilling, boiling, or frying in various dishes.

Can I make kuromitsu at home?

Yes, kuromitsu is simple to make by simmering dark brown sugar or black sugar with water until it forms a thick syrup. It adds a rich, molasses-like sweetness perfect for mochi and other desserts.