Sohla Makes Samurai Mochi | Ancient Recipes with Sohla | History

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Mochi has been a staple Japanese food for thousands of years - and was once the superfood of the samurai! In this episode, Sohla El-Waylly makes mochi how the samurai of feudal Japan would have eaten it, along with a daifuku version from the 1700s. #AncientRecipes

Samurai & Daifuku Mochi Recipe:

For the Mochi:
Mochigome rice
Water

For the Daifuku:
2 cups azuki beans
2 cups rock sugar
Water

Directions for the Mochi:
1. Soak the rice overnight
2. Put some water in the base of a wok. Line a bamboo steamer with cheese cloth.
3. Add the rice to the cloth lined steamer. Bring water to a simmer & steam for 30 minutes.
4. Add the rice to the usu or other mortar. Keeping all of the utensils moist, pound the rice & flip it over repeatedly. Keep pounding until the grains of rice disappear. You’ll likely need to alternate pounding & turning the mochi with moist hands near the end.
5. Sprinkle rice flour on a surface & your hands. Roll the mochi into a log. Divide it into individual portions. Roll into a ball. Slightly flatten to the desired shape

Directions for the Daifuku:
1. Soak the beans overnight
2. Add the beans to a pot & cover with water. Bring to a simmer over medium heat. Simmer for 1-2 hours until the beans are tender. Watch to make sure it doesn’t go to a rapid boil so the beans don’t burst.
3. Crush up the rock sugar in a mortar & pestle.
4. Drain & rinse beans.
5. Put the beans back in the pot & add the rock sugar. Bring it to a low simmer to dissolve the rock sugar. Simmer for about 10 minutes after the sugar has dissolved until it thickens into a paste
6. Using a well-floured surface & your hands, flatten the mochi to make a sort of pocket. Place a spoonful of the anko paste in the middle of the mochi. Wrap the mochi around the anko & seal with your hands. Once sealed, slightly flatten with your hands.

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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