Umami Miso Chestnut Mochi with Candied Kombu
These delicate mochi offer a surprising depth of flavor, blending the earthy sweetness of chestnuts with the savory richness of miso. A whisper of sweetness from candied kombu adds an unexpected umami finish to this unique Japanese dessert.
Prep Time
180 min
Difficulty
Hard
Servings
12
Calories
250 kcal
Instructions
- 1
Prepare the candied kombu: Rinse the kombu under cold water to remove any salt crystals. Cut the kombu into thin strips, about 1/4 inch wide and 1 inch long. In a small saucepan, combine the 50g of granulated sugar and 50ml of water. Bring to a simmer and add the kombu strips. Cook for 15-20 minutes, stirring occasionally, until the kombu is softened and the liquid has thickened into a syrup. Drain the kombu and spread it on parchment paper to cool and dry slightly. This can take up to 1 hour.
~80 min - 2
Prepare the chestnut miso filling: In a mixing bowl, combine the chestnut puree and white miso paste. Whisk until thoroughly combined and smooth. Set aside.
~5 min - 3
Make the mochi dough: In a large heatproof bowl, whisk together the glutinous rice flour and 50g of granulated sugar. Gradually whisk in the 200ml of water until a smooth batter forms. Cover the bowl with plastic wrap and steam over a large pot of boiling water for 20-25 minutes, or until the dough is translucent and cooked through. Alternatively, microwave on high power in 1-minute intervals, stirring well between each interval, for about 5-7 minutes, until cooked and sticky.
~30 min - 4
Knead the mochi: Once cooked, remove the mochi dough from the steamer (or microwave). Dust a clean surface generously with cornstarch or potato starch. Turn the hot mochi dough out onto the dusted surface. Knead the dough for about 5-10 minutes until it is smooth and elastic. Be careful, as the dough will be very hot.
~10 min - 5
Shape the mochi: Divide the mochi dough into 12 equal portions. Flatten each portion into a disc. Place about 1 teaspoon of the chestnut miso filling in the center of each disc. Carefully fold the edges of the mochi dough over the filling to seal, forming a ball. Gently roll the balls between your palms to create a smooth, round shape.
~15 min - 6
Decorate and serve: Arrange the mochi on a serving plate. Top each mochi with a few pieces of the candied kombu. Allow to cool slightly before serving.
~5 min
Tips
- For a smoother mochi texture, sift the glutinous rice flour before mixing with water.
- Store leftover candied kombu in an airtight container at room temperature for up to a week.
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