Sakura Mochi Katsu Bites

Instructions

1. 1

   Prepare the mochi dough: In a medium saucepan, combine glutinous rice flour, granulated sugar, and water. If using, add pink food coloring.

2. 2

   Cook the mochi mixture over low heat, stirring constantly with a whisk, until it thickens and becomes translucent, resembling a smooth paste. This should take about 8-10 minutes.

   ~10 min
3. 3

   Transfer the mochi to a heatproof bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool slightly for about 15 minutes.

   ~15 min
4. 4

   While the mochi cools, divide the adzuki bean paste into 12 equal portions. Roll each portion into a ball.

   ~5 min
5. 5

   Lightly grease your hands with a little oil. Take a portion of mochi dough and flatten it into a disc. Place an adzuki bean ball in the center and carefully wrap the mochi around it, sealing the edges to form a smooth sphere. Repeat with the remaining mochi and adzuki bean paste. You should have 12 mochi-aduzki spheres.

   ~10 min
6. 6

   In a small bowl, whisk the eggs. In a separate shallow dish, mix panko breadcrumbs with matcha powder. Dust the mochi spheres lightly with potato starch or cornstarch.

7. 7

   Dip each mochi sphere into the beaten egg, ensuring it's fully coated. Then, roll it in the matcha-infused panko, pressing gently to adhere the breadcrumbs evenly.

   ~5 min
8. 8

   Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure correct temperature.

   ~10 min
9. 9

   Carefully fry the panko-coated mochi bites in batches, for about 2-3 minutes, or until they are golden brown and puffed up. Do not overcrowd the fryer.

   ~5 min
10. 10

    Using a slotted spoon, remove the katsu bites from the hot oil and place them on a wire rack set over parchment paper to drain excess oil.

11. 11

    Let them cool slightly before serving.

    ~5 min