4 Serves
93 Mins
1 g
18 g
3 g
Slice the mochi into thin, uniform pieces and allow them to air dry for at least one hour to ensure they puff up correctly during frying.
Ingredients, vitamins, and health benefits
Mochi
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches approximately 175°C.
Carefully drop the dried mochi slices into the hot oil and fry until they are golden brown and puffed, then remove them using a slotted spoon.
Drain the excess oil on paper towels and immediately season the hot crackers with salt and pepper to taste.
Black Pepper
Vitamin A
1 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
5 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g6
g2
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g