Oiri (Rice Snack mixed with Malt Syrup) ｜ Our Regional Cuisines

1. Make ‘pon-gashi’ (=puffed grain) with white rice (or brown rice).

2. Cut (or break if it’s hard) mochi into 3~5mm dice, then fry.

3. Put malt syrup, sugar, salt and water and heat. Once the bubbles are getting small and it becomes thready when you scoop the liquid with a rice paddle, add puffed grain from 1 and mochi from 2 then mix quickly.

4. Make a bite-size ball or chunk with putting vegetable oil on hand while it is warm. (It’s easier to eat to make oval-shape than round-shape.)

5. Roll on a palm while it’s still hot, not to hold tight.
Heat again to melt syrup when it becomes cool. Be careful not to burn it.
You can add ginger juice (tbsp. 3~5 depending on your preference) when you heat syrup. In this case, add juice once syrup was boiled. You cannot see when the syrup is boiled if you add juice in the beginning due to bubbles.
‘Pon’ means to expand rice with machines. You can ask professionals to make it with rice or brown rice, or buy manufactured puffed grain. (When you purchase, the one coated with sugar is not suitable for making this snack.)