Easily make plump rice cakes ♪ I tried using the cooking utensil "Shikakui Range Mochiami" developed by Akebono Sangyo.


Ami for cooking rice cakes in the microwave. When you put the mochi in water and heat it, it swells up and becomes soft like "freshly sticking". Since the surface is W embossed, the point is that the contact area between rice cake and mysidacea is small. It is easy to peel off and can be easily transferred to a plate.










Estimated heating time is 40 to 50 seconds at 500 W for one rice cake, and 1 minute 20 to 30 seconds for two rice cakes. Perhaps the mochi I used was small, and it became soft enough in a shorter time than the standard. If you heat it too much, it will swell too much and the texture will be like a rugged skin, so it is good to always check the condition of the rice cake during heating. In addition, the mochi that is made dries easily, so it is safe to sprinkle with toppings such as soybean flour and sesame seeds as soon as possible.



The size is 214 x 214 x 20 mm and the heat resistant temperature is up to 120 degrees. In addition to the square type introduced this time, a circular type is also available. It can also be used for frozen foods such as takoyaki and grilled rice balls, so if you use a microwave oven often, why not give it a try? I bought it from Amazon.co.jp and the price was 648 yen.