Gohei Mochi ｜ Our Regional Cuisines

1. Cook the rice normally, and while it's still hot, half pound it with a surikogi (Japanese mortar and pestle). Shape it into flat, round dumplings with a diameter of about 3 cm (1 inch).

2. Allow them to cool well and then skewer them, two at a time.

3. Crush the roasted sesame seeds in a suribachi (Japanese mortar), then add the walnuts and crush them thoroughly in the suribachi. (Adding a little green tea can make it easier to crush.)

4. For the walnut miso sauce, combine the specified ingredients in a pot, and heat over medium to low heat, stirring until it thickens.

5. Grill the skewered dumplings over charcoal, in a frying pan, or on a hot plate until they develop a browned crust.

6. Coat the grilled dumplings from step 5 with the walnut miso sauce. If using charcoal, briefly reheat over the charcoal.