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1
Cut the mochi in half horizontally.
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2
Heat a hotplate (about 200C), heat some vegetable oil, and warm the mochi.
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3
Pour 100 ml of water over the mochi and cover with a lid.
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4
When it starts to fizzle, remove the lid.
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5
If the mochi has spread out, it's ready.
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6
Make the tarako mayonnaise potato topping: Microwave the potato and cut into cubes.
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7
Top the mochi with the tarako mayonnaise and other ingredients.
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8
Make the green bell pepper and cheese topping: Remove the seeds from the pepper and slice.
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9
Spread ketchup, salt, and pepper on the mochi and top with the other ingredients.
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10
Make the tomato and basil topping: Cut the tomatoes in half.
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11
Spread ketchup on the mochi and top with the tomatoes and other ingredients.
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12
Make the ham, mayo, broccoli topping: Cut the ham and broccoli into bite-sized pieces.
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13
Spread the mayonnaise, salt, and pepper over the mochi and top with the other ingredients.
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14
Once the surface of the mochi has browned in Step 2, top with the toppings from Steps 3-6 and cook some more.
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15
Once the cheese has melted and the base of the mochi is crispy, it's done!
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16
It's crispy and gooey!
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17
The only downside is that it gets stuck in your teeth.
