北海道産のかぼちゃ餅
This recipe for Kabocha Mochi was originally born of necessity.
When the first settlers arrived in Hokkaido they were faced with a climate that was inhospitable to the cultivation of rice, the staple crop of the Japanese diet. They were forced to adapt. They planted a variety of crops that did grow well in their new environment — kabocha squash and potatoes were two of those ingredients.
Kabocha mochi is one of the regional specialities that came out of these circumstances. Kabocha replaced rice as the main ingredient in mochi — the sticky glutinous rice cake, popular throughout Japan. Potato starch was added to recreate the springy bite that was the hallmark of mochi cakes.
This Hokkaido Kabocha Mochi recipe is my adaptation and homage to the founders of the island that I now call home. It stays true to the original in almost every sense, save the addition of a dusting of sansho pepper (Szechuan pepper powder) at the end, adding a savory spicy note to balance the otherwise sweet profile of the dish.
For me this dish is an example of shindo fuji (身土不二) in practice. “Body and earth are not two” is the direct translation, but more me it speaks to the necessity of living in harmony with nature. We cannot escape our environment, nor should we try. We should embrace it, understand it, and work within and with it.
HOKKAIDO KABOCHA PUMPKIN MOCHI
Ingredients
Instructions
- PREPARE THE KABOCHA. Scrub the skin of the pumpkin with a vegetable brush under cold running water. Dry with a clean kitchen towel. Cut in half and use a spoon to remove the seeds (set aside for another use). Cut the kabocha into bite-sized pieces. Place the pieces in a pot and add enough water to cover them by about 1/2”. Bring the pot to a boil and cook until the kabocha is completely softened (about 15-20 minutes).
- MAKE THE DOUGH. Strain the kabocha and transfer it to a bowl. Add the soy milk, sugar, and sea salt and mash together with a spoon. Once the dough is homogeneous, add half of the katakuriko (potato starch) and mix until fully combined. Repeat with the remaining starch. Divide the dough into eight equally-sized pieces and roll them into balls.
- PAN-FRY THE MOCHI. Heat the rice oil over medium heat until the oil easily slides across the pan when tilted. Add four pieces of mochi to the pan and cook until golden brown and crispy. Flip the pieces over and cook on the second side. Remove the mochi from the pan and drain on a clean kitchen towel. Cook the remaining four pieces.
- GLAZE THE MOCHI. When all the mochi has been fried, wipe any residual oil from the pan and arrange all eight pieces in a single layer. Add the soy sauce, mirin, and sake to the pan and set the heat to medium-high. As the liquid reduces, it will thicken and glaze the mochi. Turn the mochi over a few times to ensure an even glaze. If necessary you can add a tablespoon of water from time-to-time to prevent the glaze from burning while you coat the mochi.
SERVE. Arrange two pieces of mochi per serving onto a small flat plate and garnish with light dusting of sansho powder.
