How To Make Kakimochi Recipes

HOMEMADE RICE CRACKERS (KAKIMOCHI)

Steps:

• Gather all the ingredients.

TOSTITOS KAKIMOCHI

Steps:

• Melt butter on low heat, add the sugar, syrup, soy sauce, and sesame seeds and then bring to a boil and let boil for no more than 3 minutes; remove from the heat.
• Place half of the Tostitos in large bowl, add half of the syrup mixture and slowly mix thoroughly, taking care not to break chips.
• Spread the chips out evenly in an aluminum roasting pan lined with aluminum foil sprayed with nonstick spray.
• Repeat with the rest of chips and syrup and use a second roasting pan lined with aluminum and sprayed with nonstick spray.
• Bake at 250°F for 45 minutes on the first and third racks of the oven; stirring the chips every 15 minutes and rotating the pans between the first and third racks after each stir.
• Put the chips back into the bowl and stir frequently until cool, about 45 minutes or more.
• Store in an airtight container.

EGYPTIAN KOSHARY

Steps:

• Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm.
• Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
• Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
• Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.

QUICK KIMCHI

Steps:

• Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
• Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.