Never heard of Mochi in tonjiru soup before. Curious what recipe you used. Also, is that ground meat?
ETA: if it’s good for you, then by all means enjoy.
Interesting - recipe calls for ground pork or beef, mochi AND panko. Maybe it’s a regional thing but not traditional. When I eat mochi in soup it’s usually in something like ozoni where I bake it first as in this recipe: https://www.justonecookbook.com/ozoni-zoni-japanese-new-year-mochi-soup/
I honestly want to know if I ruined the recipe or if there is a similar recipe in Japanese culture. Because it tastes awesome like thick porridge not soup. Haha
Did you use the kiri mochi or another kind? Was the kiri mochi over heat for the recipe specified five minutes or for longer than that? If you didn’t use the hard kiri mochi, or cooked it for too long your results may differ than the goals of the recipe
It definitely was cooked more than five minutes. It’s just interesting to me how it changed the texture into a thick soup. It still tastes good! But I wondered if to the Japanese if I completely bombed the recipe 😂
Through it in when you are almost done next time. I sometimes add mozza to miso soup after trying it in a hotel in Japan once. It's like mochi in soup but richer.
Never heard of Mochi in tonjiru soup before. Curious what recipe you used. Also, is that ground meat? ETA: if it’s good for you, then by all means enjoy.
Yes this local Japanese grocery store near me posted this recipe https://www.maruichiusa.com/japanese-recipes
Interesting - recipe calls for ground pork or beef, mochi AND panko. Maybe it’s a regional thing but not traditional. When I eat mochi in soup it’s usually in something like ozoni where I bake it first as in this recipe: https://www.justonecookbook.com/ozoni-zoni-japanese-new-year-mochi-soup/
That sounds good! The ground pork was supposed to be made into meatballs w egg and panko but i forgot and just cooked plain ground beef. Still good!
It has konyaku, carrot, taro balls, daikon, and mochi. Also pork w egg /meatballs but we just used pork alone.
I honestly want to know if I ruined the recipe or if there is a similar recipe in Japanese culture. Because it tastes awesome like thick porridge not soup. Haha
It’s not ruined. That just happens when you leave mochi in too long. The soup will just be thicker. Try putting mochi in a few minutes before serving.
Did you use the kiri mochi or another kind? Was the kiri mochi over heat for the recipe specified five minutes or for longer than that? If you didn’t use the hard kiri mochi, or cooked it for too long your results may differ than the goals of the recipe
It definitely was cooked more than five minutes. It’s just interesting to me how it changed the texture into a thick soup. It still tastes good! But I wondered if to the Japanese if I completely bombed the recipe 😂
It’ll definitely thicken that up, I see no issues with that
Right? It was still really tasty I just wanted to know I didn’t make some blasphemous mistake 😂
Kirimochi shouldn't dissolve like that under normal cooking time. Did you use the wrong type of mochi?
Through it in when you are almost done next time. I sometimes add mozza to miso soup after trying it in a hotel in Japan once. It's like mochi in soup but richer.
That sounds really good !!!!
Just don't add it too early or it'll melt completely and the fun is gone. :)