Well, the last one didn’t get a review and this one doesn’t get a number, but I really wanted to let you guys check it out. I’ve been enjoying this stuff for the last few weeks and it’s good! Lots of great health benefits. I usually drop a 1/4 cup of it into a pot of soup and let it cook up for 15~20 minutes. Let’s check i tout!
Hakubaku Mochi Barley – Japan
Here’s the back of the package (click to enlarge). Basically you can cook it for 15~20 minutes like pasta, or there are also instructions to mix it with rice which is a common use as well.
Uncooked mochi barley.
Finished (click to enlarge). So this is a special recipe I came up with to try the Mochi Barley and a new cooking tool I recently got! This is tamago kake mochi mugu – basically translates to egg over mochi barley, a spin on tamago kake gohan (egg over rice). Check out the video below to see how I made it and what I used! I’ve really been enjoying this and would give it 5 stars – but it’s not an instant noodle so I can’t really review it that way – but I highly recommend it! Bar code 863511000408.
Watch me cook on Instant Noodle Recipe Time!