Crab Green Tea Ochazuke - 녹차 오차즈케

The weather in NYC is messing with us. It was so hot the other day and today, when I stepped outside for coffee it was freaking freezing. I wanted to enjoy the sun and warmth since we have no windows in the resident's lounge :( I can't imagine how vitamin D deficient I am.

Let me tell you about ochazuke. It's this Japanese dish where you place rice, some salty topping and pour in hot tea. It really doesn't seem like much, but it's so soothing to eat and also easy to make. Sometimes when you're sick or want a quick meal, you can whip up this warm dish and enjoy it under blankets 😊

Here I added on top of the cooked rice, some thinly julienned leek, crab, roe and furikake. I also torched some seasoned nagaimo as a side dish.

Crab Green Tea Ochazuke - 녹차 오차즈케

makes 1 bowl

1 cup cooked white rice
thinly julienned leek
cooked crab meat
1 tbsp roe
Handful furikake
1 cup freshly brewed green tea

1. Literally top all together in a bowl and pour hot tea over it

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Mini Okonomiyaki

Today, I overheard a man at Whole Foods saying he would like to see Tom Brady on his back. And that's when I realized it was the Superbowl tomorrow ... especially after I saw a pack of Korean BBQ wings and sweet chili wings at 1/2 the price! I'm a sucker for wings and a good sale 😏.

I thought I might make mini versions of the popular Japanese savory pancake, okonomiyaki. I haven't made these in a while, but it's so simple to make and only requiring very few ingredients. It would be great for potlucks and for bringing to the Superbowl viewing party if you're into that 😗

Although you do need a few key things like Okonomiyaki or Tonkatsu sauce, Katsuobushi (bonito flakes) and sweet mayonnaise. But all these things can be found in your local Asian store!

Mini Okonomiyaki

makes 10 four inch pancakes

1 cup flour
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp sugar
2 large eggs, beaten
3/4 cup water
2 cups cabbage, finely diced
1/2 medium onion, diced
3 slices turkey bacon, sliced thinly

1 stalk green onion, chopped
kewpie mayonnaise
okonomi sauce
katsuobushi (dried bonito flakes)

1. In a large bowl, mix flour, baking powder, salt and sugar. Add beaten 2 large eggs and 3/4 cup water and stir to make a batter that has the consistency of a thick pancake batter
2. Chop cabbage finely and dice onion. Toss into batter and coat well
3. Heat frying pan on low-medium heat with 1 tbsp of oil. Add a few slices of turkey bacon to the pan and scoop 1/4 cup of okonomiyaki batter on top
4. Cover and fry until golden brown (about 2 mins) and flip to do the same on the other side
5. Spread okonomiyaki sauce while hot and squeeze mayonnaise in a zigzag pattern, then sprinkle bonito flakes and chopped green onions for garnish
6. Serve hot

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Soy Eggs in Miso Ramen Nest

I'm back in LA for a bit and it is hot hot hot! My face has become several shades darker just from driving around 😱. Alsoooo, I finally got me a studio in Manhattan! Luckily it's subsidized by the hospital, or I'd be living out of a cardboard box at the rate some of these apartments go! Can't believe I'm going to be a New Yorker and living in the city!

Anyway, keeping up with the Easter theme, I made some coconut macaroon nests before on the blog, but I saw this on TastyJapan's Instagram and thought it was a brilliant Easter nest idea too. The nest part is made of baked ramen so it's crispy on the outside and soft on the inside. Then I topped it with delicious ramen toppings, like soy marinated eggs and corn. You can put whatever you like on top and make it vegetarian too!

Soy Eggs in Miso Ramen Nest

makes 5-6 "nests"

Soy Marinated Eggs
3 medium eggs
3 tbsp soy sauce
2 tbsp mirin
1 tbsp brown sugar
2 cloves garlic, minced

Ramen Nest
1 pack fresh ramen
2 tsp sesame oil
3 tsp miso (loosened in 1 tbsp water)
3 tsp soy sauce
1 egg white
pepper

Toppings
corn
naruto (Japanese fish cake with the pink swirl)
ham
green onions, diced

1. To make soft boiled eggs, place 3 medium eggs in a small pot and put just enough water to cover the top. Bring to a boil on high heat and from the time it starts really boiling, time 3.5 minutes. Once time is up, pour out the hot water and immediately run eggs in cold water or place in ice bath
2. To make soy eggs: place all marinade ingredients in a small sandwich ziplock bag and mix well. Place peeled eggs in marinade, let air out before sealing and refrigerate overnight. Turn the bag once or twice to coat eggs evenly
3. Preheat oven to 350 F and grease 5-6 muffin cups. Cook ramen according to package. Season with sesame oil, miso, soy sauce and pepper. Stir egg whites to coat ramen noodles.
4. Distribute ramen into cupcake pan or 5-6 muffin cups and make a well in the center for the ingredients to be placed afterwards. Bake for 15-20 mins. Let rest for a minute.
5. Cut marinaded eggs in half and place in center of ramen nest. Place other ramen ingredients and serve warm!

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Bacon Okonomiyaki - Savory Japanese Pancakes

I had a sudden craving for okonomiyaki, a savory Japanese pancake filled with cabbage, which I haven't eaten in.... 20+ years!! I used to have Japanese neighbours when I lived in Korea and would always play with the kids. I was maybe only a few years older than them, but sometimes their mum would make me (an 8 year old then) babysit 5 and 6 year old kids. And we all know how well that can turn out... 😈

Babysitting had its perks and I was lucky to have so many home-cooked Japanese meals! The most memorable dish was Okonomiyaki, because of the dancing bonito flakes that are sprinkled on top and the peculiar tangy sauce mixed with kewpie mayonnaise. It was something I had never tried before and the flavor is something I still crave today. I hope you go grocery shopping at an Asian market and try to make this at home!

Bacon Okonomiyaki

makes 2 x 6" pancakes

1/4 cabbage
3 inch leek (white part, or use white part of the green onions)
1/2 onion
6 pieces of bacon, cut into thirds (optional if you vegetarian)

1 heaping cup of Korean jeon flour (or okonomiyaki flour; if using plain AP flour, add 1 tsp each of salt, pepper and baking powder)
2/3 cup water
2 eggs
2 tsp black pepper

tonkatsu/okonomiyaki sauce
kewpie mayo
bonito flakes
dried nori/seaweed sheets (the same nori you use for sushi)

1. Thinly slice cabbage so it almost looks like it's shaved by a mandolin (finely like really fine coleslaw). Do the same for onions, so you get thin half-moons and for leeks. If you don't have leeks, I would finely chop the white part of green onions. Set aside
2. In a mixing bowl, add 1 heaping cup (about 1.25 cups) of jeon flour or seasoned flour with addition of salt, pepper and baking powder. Whisk water and 2 eggs. Season with black pepper. Add the veggies into the flour mixture and stir to coat evenly
3. In a non-stick pan, heat on medium fire 1 tbsp of veggie oil. Place half of batter to pan and flatten to make a pancake. Place cut bacon strips on top and cover frying pan to allow top to steam
4. Fry for about 3-4 mins or until golden brown. Flip and cover again for 2-3 mins. Repeat for the rest of the batter
5. Serve immediately onto plate and dress with okonomiyaki sauce and a healthy dose of mayo. Sprinkle bonito flakes and cut nori

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Shiba Inu Mitarashi Dango

Yay for three day weekends "as a fourth year", since everyone in medical school probably doesn't have this day off 😁. Even though I've been going out to eat and cooking up a storm, this weekend is also the last weekend to put in our residency spots for the match! Gah! I've probably explained the match system a gazillion time to my friends and family, but NO it isn't like a job offer and NO you can't pick and choose where you end up. Instead, you only get that ONE SPOT that you rank highest (if the hospital ranks you high too) and everyone finds out on the SAME day and SAME time.

It is definitely a strange system and sometimes I do wish it was like applying to college, where you can get "offers". But alas, our fate is pretty much dependent on some algorithm that matches each person to a residency spot so that no spots are left unfilled. So my life is in a limbo, since I have no idea if I want to go to the East or West coast. I'm still living out of boxes and our apartment still looks like a homeless shelter. Although, no excuse because it's been looking like that for the last 4 years haha. Totally not out of laziness... 😌

To keep this weekend nice and lighthearted for me and my roommate, I made a traditional Japanese snack called Dango (chewy rice cake mochi like balls) in the shape of Shiba Inus! How doge is that? Mitarashi is the sweetened soy sauce that is brushed onto the dango, which gives and salty sweet flavor. It is also enjoyed with sweet red bean or kinako!

Shiba Inu Mitarashi Dango

makes 24 dumplings

Dango
1.5 cup rice flour
1 tbsp cornstarch
1 cup glutinous rice flour (or mochiko flour)
2 tsps sugar
3/4 cup warm water

Sweet Soy sauce
3 tbsps sugar
2 tbsps honey
1 tbsp soy sauce
1 tbsp mirin
1 tbsp water
1/2 tbsp corn starch (optional)

bamboo skewers
black sesame seeds for eyes
sushi nori

1. Mix together the all the dry dango ingredients and then add hot/warm water. Using a spoong, mix until it forms a soft dough and then use your hands to knead together. The dough will feel soft and a bit dry to touch
2. Divide dough in half again and again until you end up with 8 pieces and divide each into 3 so you end up with 24 pieces in total. Shape using your hands into a dog face and butt
3. Prepare ice water bath and set aside. Bring large pot of water to boil and add a pinch of salt to water. Gently add dango a few at a time. After a few minutes, the dango will float to the surface and let it boil for another 3-4 minutes before scooping them out with a slotted spoon. Place immediately into ice water to help retain chewiness
4. Place dango pairs onto the skewers and set on a plate
5. To make the sauce, combine all soy sauce ingredients (except corn starch) into a small pot and bring to simmer. Keep stirring to not let it burn. If needed add corn starch to thicken
6. Pour or brush sauce over dango and serve warm
7. To decorate, use black sesame seeds for eyes. I cut nori into thin strips to make the star butt-hole (pardon my French) and circles for the nose

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Avocado coconut miso soba noodles

Who's kept up with their NY resolutions?? Not me >.<! I've been on a very relaxing elective for 2 weeks and I promised myself that I would actually work out erryday all day (since I come home at noon :P). I don't know what it is, but I've been sleeping like 8+ hours a day and I still feel tired haha. I have surgery starting next week, so I probably won't have time to exercise, let alone eat and drink gahh....

Since my roommate and I are on the same rotation and both end our work at noon, we've been hitting up some all you can eat Indian buffets. No exercise and gluttonous eating is a bad combo though (naan and butter chicken is soo difficult to resist :\). So, I'm trying to be more health conscious about eating and reducing my snacking. I even got a fit bit for my birthday from the BF and it's making me feel guiltier about taking the elevator or sitting on my butt all day!

Here's a totally vegan dish with healthy buckwheat soba noodles. The soup is actually very creamy from the finely mashed avocado (using the amazing smood masher from Dreamfarm), coconut milk and lots of umami from a touch of miso paste and shiitake broth. That's the water the dried shiitake is rehydrated in. I usually keep a few mushrooms in water in the fridge, because I can just add a little bit of the mushroom broth into any soup I'm making and it will add some depth to it. I even add it to some sauce bases like if I'm making spicy Korean rice cakes (tteokbokki) or steamed egg (gaeran jjim).

I made a gif!

Avocado Coconut Miso Soba Noodles

adapted from tastingtable
serves 2-3

handful dried soba noodles
1 cup mashed ripe avocado, about 1.5 avocados finely mashed
2 tsp lemon juice
4 dried shiitake mushrooms rehydrated in 1 cup water
1 cup water
2/3 cup coconut milk
1/2 tbsp white or red miso
salt to taste (I added about 3 tsps)
pepper to taste

Toppings
1/2 firm tofu package, cubed
pinch of cornstarch
2 tsps soy sauce
1 tsp sesame seed oil
1/2 zucchini, cut in quarters
rehydrated shiitake mushrooms, sliced
few slices of avocado
sesame seeds

1. Make toppings first: In a small nonstick pan, heat a little bit of oil in medium heat. Sprinkle cornstarch on each side of the tofu cubes. Add tofu to the hot oil, and add soy sauce and sesame seed oil. Gently turn them so that the cook on all sides until golden brown. Set aside and keep the pan hot. Toss the zucchinis in there with a pinch of salt, pepper and garlic powder.  Once blistered on the edges, set aside. Lastly, sauté rehydrated shiitake mushrooms with a pinch of salt as well until cooked through
2. Bring a medium pot of water to boil. Cook soba noodles according to package directions. Rinse with cold water to stop the cooking process and set aside in a colander
3. In a small saucepan, combine shiitake water, water and coconut milk on medium heat. Using a fine mesh strainer, add the miso so that it loosens easily. Bring to a simmer
4. Reduce the heat to low and stir in the mashed avocado. I used an immersion blender in the end to make it super creamy. Whisk occasionally until it thickens slightly (about 3-4 minutes). Add lemon juice and season with salt and pepper. Makes about 3-4 cups of soup
5. Pour avo broth into a bowl, fold noodles into it to coat. Garnish with sautéed tofu, zucchini and mushrooms. Sprinkle with black pepper, sesame seeds and serve

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Homemade matcha udon noodles

I thought making udon would be like making kalguksu (or Korean knife noodles), but it definitely required a lot more arm muscle. Maybe it's because I tried to make 4 times the amount and my biceps have atrophied from disuse :( I did have a lot of fun stomping on it though. Yas, with my feet. Don't worry, the dough was heavily wrapped in a sturdy gallon ziplock bag ;)

But, you seriously need your body weight to smoosh the dough down. If you have kids then use them, plus you'll also get them tired so they'll sleep early! Tiring out my little brother out everyday by making him fetch things used to be my strategy back in the days (not because I was lazy haha).

I separated the dough in half so I could have normal udon noodles and some matcha ones. For the matcha noodles, the flavor shines if the broth is kept simple (like the soy sauce dashi one below). I may have to up the amount of matcha though by about 1/2 to 1 tsp next time and try a cold udon version. I also prepared a miso version by diluting the broth I made below in a 1:3 ratio with water and adding miso paste to it. When you try the freshly made noodles, the texture and flavor is so so so......handmade(?), unique(?), bouncy (haha it's hard to describe), I guess all the arm grease and time that went to making this was worth it!

Matcha Udon Noodles

adapted from instructables.com
serves 4-5

Noodles (Sanuki style)
2 1/2 cups bread flour (plus more to dust)
1 1/2 cups all purpose flour
3 tsps salt
1.5 cups water, at room temp
1 tsp culinary grade panatea matcha (for 1/2 the dough)

Broth
5-8 dried shiitake mushrooms, rehydrated in 2 cups water overnight
1 5x5" piece of kelp (aka konbu or dashima)
3 cups water
10 pieces dried shrimp
10 pieces dried anchovies
1-2 tbsps soy sauce (or to taste)
1 tbsp mirin

1. Noodles: dissolve salt in the water and set aside. Mix the flours together in a large bowl. Add salt water to the flour and mix with your hands until a shaggy dough is formed. If it doesn't come together, you can add a little water each time. The dough will feel hard and crumbly, just try to knead it so it comes together.
2. Put the dough in a gallon size zipper bag and stomp on it until it is flattened. Like use your feet and stomp! I seriously tried to knead with my hands and a kitchen aid mixer, but the dough is just too hard. Once it has flattened. Take it out of the bag and separate the dough into two pieces. For one half, I kneaded in 1 tsp matcha. This will be difficult and it will looked streaky (but no worries, it will blend all together with subsequent stomping)
3. It will still be hard at this point. So with half of the dough, roll it up like a cinnamon roll and place it back in the bag to stomp and flatten. I alternated between the two halves of the dough, so that I could give the dough a rest for 10-15mins if it was too difficult to work with. You'll be stomping on this about 5-6 times until the dough is really smooth and rubbery
4. On the last flattening/stomping, pinch the edges of the dough together to make a ball, it may not come together on the bottom but as long as the top is smooth, it's okay. Wrap the dough in seran wrap tightly and place in a warm area for 2-3 hours. I preheated my oven slightly and switched it off to mimic a really hot summer.
5. While the dough rests, time to make the broth! In a large pot, place rehydrated shiitake and the water it was soaking in, kelp, 3 cups water, shrimp and anchovies. Bring to boil and let it simmer for 15 mins. Add soy sauce and mirin and adjust to taste. Fish out the shiitake to slice up and use for later and then strain your broth.
6. Now the dough should be well rested (you can test this by checking if it remains indented after you poke it)! Dust your work area with a generous amount of bread flour. Working with one ball of dough at a time, roll to a rectangle that is 3mm thick. Fold the long edges in like you would fold a letter in thirds to put in an envelope.  Cut 5mm thick strips for noodles. Toss cut noodles in bread flour so they don't stick.
7. To cook the noodles, bring a large pot of water to boil and then place them in there for 7-8mins. Separate them with chopsticks at the start and middle of boiling because they can stick together. Drain and serve with the broth, plus toppings including green onions, naruto (Japanese fishcake), mushrooms or eggs
8. You can store the cut noodles in the fridge for 2-3 days.

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Homemade Matcha-mallows S'mores

A quick hello before I go to sleep (I guess goodnight?)! I'm kinda excited to share a marshmallow recipe with you guys, that contains no corn syrup! Honestly, I don't know what's up with all the bad hype about corn syrup and don't want to read about it, since I already have to read about bowel obstruction for my patients (hehe sorry). I've been meaning to make marshmallows, so I actually bought a bottle of corn syrup, but found a recipe just using sugar. Now, I have no idea what to do with the corn syrup :/

The addition of something bitter/earthy like matcha to marshmallows is such a genius move. Usually, I find marshmallows way too sweet and absolutely will not eat them unless sandwiched in s'mores. This was before I made some homemade ones. I kid you not... they are like fluffy pillows that instantly melt in your mouth. You can eat so many of them, because they aren't too sweet and I guess they're somewhat healthy (because of matcha???).

I'm excited to introduce you guys to the culinary matcha that I've been incorporating into new recipes you'll be seeing more soon! I'm super in love with matcha!!! I could run to the rooftop and shout out my love for it! It has such an unique earthy and healthy quality to it, I find myself sprinkling it on everything.

I have a whole recipe gallery dedicated to matcha! If you want to try it, I'm partnering with Panatea and offering 10% off their culinary grade bag (Code: mhpculinary)

They also have awesome matcha tees and tanks for those super matcha-afficionados. I've been debating on getting some, but they've run out of the smallest sizes D:

Homemade Matcha-mallows S'mores
makes 30-40 s'mores
adapted from kitchenfrau

Matcha marshmallows
1 cup water (divided)
2 packages gelatin (about 4.5 tsps)
2 cups white sugar
1.5 tsp vanilla
1/8 tsp salt
2-3 tbsps Panatea's culinary grade matcha
powdered sugar
corn starch

1. Prepare a 9x13" pan by lightly greasing with butter and powdered sugar. Tap out excess powdered sugar from pan.
2. Stir 1/2 cup of water with gelatin and allow to bloom (it should be like a clump of jelly fish :/)
3. Meanwhile heat sugar and the other 1/2 cup of water in a small pot until dissolved. Add the gelatin into the pot and bring to boil while stirring. Once bubbling, take off heat, add salt and stir (it will turn whitish and make sure sides are scraped down as well). Cool to room temp
4. Once cool, add vanilla and pour into a stand mixer (the cooled mix will look translucent and yellowy). Beat on high for 6 mins, the coagulated stuff will magically turn white and fluffy! Stop and add matcha powder and beat for 2-3 mins more
5. Dump into prepared pan. I mean dump, because the mixture will be sticky and difficult to handle. Smooth out layer as even as you can. Let cool and dry overnight
6. Cut into desired shape: I cut it into squares and circles to the size of my crackers. Always wipe your knife or plastic when slicing so it doesn't stick too badly. Toss marshmallows into a half and half mix of matcha and powdered sugar or corn starch. Allow to dry on a rack for a few hours

Graham crackers
1.5 cups all purpose
1 cup whole wheat
3/4 cup light brown sugar
1 tsp baking soda
2 tsp cinnamon
3/4 tsp salt
1 stick frozen butter (cut in tbsps)
1/3 cup honey
1/3 cup whole milk
2 tbsp vanilla

1. Pulse flours, sugar, baking soda, cinnamon and salt in a food processor just to mix. Add frozen butter and pulse until you can see small pea-sized lumps amongst the dry mix
2. Whisk honey, milk, and vanilla to food processor and pulse until dough comes together. You can take it out and knead the dough so it forms a ball. It will be soft and sticky. Cover with plastic wrap and stick in the fridge for at least 2 hours
3. Roll out dough on floured surface and roll to slightly thicker than 1/8". Cut into squares of desired size (I did 1.5x1.5"). Place on silicon mat or parchment paper. Prick cut graham squares with a fork. Chill for at least 30 mins
4. Preheat oven to 350F and bake chilled crackers for 18-24mins or until nicely browned on the edge. Cool on rack

Assembly

- I used nutella as my (chocolate layer), but a ganache dark chocolate layer would put this over the top!

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Matcha Mochi Waffles with Maple Grapefruit Syrup

Haha, I know I said I was going to be on a blogging hiatus, but I just finished my last exam in school and I am taking a break this weekend before I plunge into the depths of studying. I literally have a brain fart and it needs recuperating. I'm going back to Los Angeles TODAY, where it is 80F (Fahrenheit means nothing to me as a celsius user, but at least I know this is warm)!! I shall be packing my rainbows (flip flops for Californians), shorts and tees. Although, what's the use of sun when I'm going to be indoors studying all the time.. :(

I leave you with this super simple recipe. I love matcha in everything, as you can see here, here, here, here, here, and here.  Okay, I didn't realize there were going to be so many links. Also, check out what I made in prep for lunar new year's below. It's a pseudo Japanese kagami-mochi... something you'll find everywhere for new year's. It's supposed to bring you lots of luck and prosperity for the new year, which is something I really need for this exam (literally a miracle please).

Anyway, this is seriously my final good bye... seriously :P.  I will be back soon though XOXO

Matcha Mochi Waffles with Maple Grapefruit Syrup

serves 4-5

Waffles
3/4 cup flour
1/2 cup mochiko
2 tbsp sugar
1.5 tsp baking powder
1/2 tsp baking soda
1 tbsp matcha tea powder (from Panatea)
1/4 tsp salt

1 egg
1/4 tsp vanilla extract
3 tbsp melted butted
3/4 - 1 cup buttermilk

Maple Grapefruit Syrup
1 grapefruit, segmented
brown sugar
maple syrup

1. Preheat oven to high broil setting. Lay segmented grapefruit on a lined baking tray. Sprinkle generously with brown sugar and just a little streak of maple syrup over them. Broil until caramelized
2. For the waffles, mix dry ingredients in a large bowl (flour to salt) and the wet ingredients in another bowl. Combine and mix so no lumps remain
3. Preheat waffle iron and make waffles like you usually do!
4. Serve hot waffles with grapefruit and more maple syrup

Here, I dressed up the waffles to look like kagami-mochi decorations you find around Japan during the Lunar New year. This makes me laugh hahaha.

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Christmas Coconut Mochi

Sometimes, I wish my birthday and Christmas wasn't lumped together. It means half the amount of presents and balloons you receive, and half the amount of cake that you get to eat every year! December babies, am I right?? Although, I got a Kitchen Aid mixer from my bf, so no excuses there... Yay! I finally have the excuse to make bread, sticky buns and more buns :D

Sooo, a friend at school gave out some deliciously soft and chewy mochi for Christmas. What a great idea. Asian girls can't get enough of mochi ;) These are sooo good though. I totally forgive him for being Japanese and not like sushi...seriously. Even people as white as wonder-bread love sushi. Kidding! We love you!

Anyhoo, his mum was so kind to share the recipe.

Christmas Coconut Mochi

makes 76 one inch squares

Ingredients
16 oz box mochiko (sweet rice flour)
2 cups sugar
1 tsp baking powder
12oz can coconut milk
1.5 - 2 cups water (depending on how firm you want your mochi to be)
1 tsp vanilla

red and green food color
potato starch (for dusting)

1. Preheat oven 350F, grease and place parchment paper on a 9 X 13 pan
2. In a large bowl, combine mochiko, sugar and baking powder. In another bowl mix water, coconut milk and vanilla. Add wet to dry ingredients and mix thoroughly
3. Take 2 cups of the mix and add 3-5 drops of green food coloring. Pour into prepared pan and place the pan on top of a cookie sheet (so bottom doesn't harden/bake too quickly), cover pan with foil and bake for 15 mins.
4. Take another 2 cups of the mix and add red food coloring. Set aside and pour the rest of the mix (white layer) over the baked green layer, cover with foil and baking for 30 mins.
5. Final layer, pour red mochi mix, cover with foil again and bake for 30 min. Let it rest with the foil cover for 15 mins
6. Stick it in the fridge for several hours or overnight (best) before trying to cut it. Seriously too sticky to cut and handle if it is still warm.
7. Using kitchen scissors, cut into desired sizes (my friend did then in mini 1/4" squares). Remember to coat fingers with potato starch so you don't stick to the mochi. You can trim the hard side off.
8. Dust lightly with potato starch and put them into cute baggies to share!

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