another thing I discovered while looking for ways to
use up the frozen mochi I bought by accident.
Microwave a piece of mochi at half
power for 30 seconds. It should be soft but not
starting to puff up much. Put that in the center of
a hot, ungreased waffle iron and
close it. The mochi should be soft enough to let the
iron close completely. Let it cook for a few minutes.
It'll puff up and make a waffle shape, but it won't
brown, or at least mine never have. When it's
done it'll crackle weirdly to itself.
Take the waffle out. It'll be crunchy, something like a rice cake, but a
You can serve it with syrup or other toppings. I like
to smear it with anko - see above - and eat it as a
desserty treat. My waffle maker makes four-quarter waffles,
so they're easy to break into quarter-waffles that fit
into a bento box.
Addendum - you can also make these with
the steamed rice dumplings from the kushi
dango recipe, and use the sauce from that as well.