Japanese Mochi Tray(rice cake), Use for cooking in microwave, for Microwavable mochi cooker

I love this tray! I take the cold off Mochi rice cakes from the fridge so they will fry up and bubble a little faster. So delicious in sesame oil, butter, or olive. Add strips of seaweed wrap paper for sushi- my favorite are the kind that come in small pre-cut packages already salted. They are the perfect thickness (very thin) and consistency. Some full papers, meant for sushi, are much too thick and chewy, and this tends to ruin everything about this delicious, chewy rice mochi treat. Add an egg or two fried in sesame oil. Pink Himalayan sea salt really hits the spot with this, and if you can eat this as a meal, it’s low calorie and can have good fats!

Placed hard block of mochi onto the tray, quickly wet mochi under a faucet, microwaved for 20 sec and it was done! Dipped the soft mochi into a cup of hot water then transferred the mochi into a bowl with kinako and sugar! Perfect!