Noodles and Rice

BBQ Omochi

by Tom on December 15th, 2007

Omochi, as you usually buy it from a shop, in its plain form, is hard and inedible.  I’m sure someone out there has eaten it, as is, and survived but they would not have any teeth left.  It is only when it experiences heat that it regains its soft chewy texture.

What better way to do that than BBQ it over hot coals.  As it softens on the inside it tends to swell and blister a little on the outside.  This is when it gets a little risky, because if you leave it on too long, it can become quite unmanageable.  So long as the outside crisps up faster than the inside softens everything will be OK.  If it works the other way around, not only will it sag down and disappear between the bars of the BBQ grill, but it will probably drop onto your glowing coals and leave you with nothing but smelly smoke.

I think the secret must be to keep the heat on.  Use a fan to get more air onto the coals and make them glow.  This way, the outside will outpace the inside and you will end up with a golden brown outside and a dangerously hot but delicious inside.

Try throwing omochi on your BBQ at home and see how the guests react.  I know it would cause quite a stir in Australia.  How about where you live?

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POSTED IN: Cooking Tips and Tutorials, Japanese, Rice Dishes, Uncategorized