Mochi and Kinako Nabe Dessert

A warm and comforting Japanese dessert featuring grilled mochi simmered in a sweet and nutty kinako broth.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.48/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Dessert•Soup

Cuisine:

Japanese

Cooking Style:

Grilling•Roasting

Mood:

Comfort Food

Ingredients

Servings

8piecesMochi cakes(Store-bought or homemade, kiri mochi is recommended)

£3.50

0.5cupKinako (roasted soybean flour)(Available at most Asian grocery stores)

£2.00

0.3cupGranulated Sugar(Adjust to your preference)

£0.10

3cupsWater

1tablespoonSoy Sauce (light)(Optional, adds a hint of savory depth)

£0.05

0.5teaspoonVanilla Extract(Optional, enhances the sweetness)

£0.15

0.3teaspoonSalt(Balances the sweetness)

0.5cupShiratama Dango(Optional, to add for more texture.)

£2.75

0.5cupAzuki beans (canned)(Optional, for garnish)

£0.60

0.5teaspoonMatcha powder(Optional, for garnish.)

£0.75

Total Cost

£9.90

£2.48 per serving

Instructions

1.
Preheat your grill pan or oven broiler to medium-high heat.
2.
Grill the mochi cakes for 2-3 minutes per side, until puffed up and slightly browned. Be careful not to burn them. Alternatively, you can toast them in a toaster oven.
3.
While the mochi is grilling, prepare the kinako broth. In a medium saucepan (or donabe), combine the kinako, sugar, water, soy sauce (if using), vanilla extract (if using), and salt.
4.
Whisk well to dissolve any lumps of kinako and sugar.
5.
Bring the mixture to a simmer over medium heat, stirring constantly to prevent scorching. Reduce heat to low and simmer for about 10-15 minutes, stirring occasionally, until the broth thickens slightly.
6.
Once the mochi is grilled and the broth is ready, gently place the grilled mochi cakes into the simmering kinako broth. Add shiratama dango if using.
7.
Simmer for another 2-3 minutes to allow the mochi to absorb some of the broth's flavor.
8.
Serve the mochi and kinako nabe hot, garnished with azuki beans and a dusting of matcha powder (optional). Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (210g)

395 kcal / 1653 kJ

Carbs

72g

28% of RDA

Fat

9% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

28 g

31% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Adjust the sweetness of the broth by adding more or less sugar to your liking.

If the kinako broth becomes too thick, add a little more water to thin it out.

For a richer flavor, you can use dashi broth instead of water.

Other toppings you can add include fresh fruit, such as strawberries or bananas, or a scoop of vanilla ice cream.

If using a donabe, be careful not to place a cold donabe on a hot burner as it could crack. Start with low heat and gradually increase it.

Cooking Equipment

Grill pan or oven broiler

Medium saucepan or donabe (earthenware pot)

Wine Pairings

No wine pairing suggestions available for this recipe.

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