First, let’s make the walnut miso paste. Place the sesame seeds into a suribachi mortar and grind the seeds until smooth.
Then, add the walnuts. Crush them with the surikogi pestle.
Continue grinding the mixture until it has a slightly grainy texture.
Next, in the pan, combine the sugar, mirin and miso. Stir to mix well.
Now, heat the pan and continue stirring the mixture. When the sugar is dissolved, add the ground walnuts and sesame seeds.
Stir to combine.
Then, place the mixture into a bowl.
Let’s make the mochi. Thinly coat a wire oven rack with vegetable oil.
Wet the surikogi pestle and pound the fresh steamed rice in a bowl.
We recommend adding other types of grain to the rice. We mixed in some amaranth. Be careful not to scratch the inner bowl of your rice cooker.
Now, wet your hands and take one fifth of the rice. Squeeze the rice several times to remove the air inside.
Then, tightly wrap the rice around a wooden popsicle stick. And shape it into a flat oval.
To keep the stick from burning wrap the end in aluminum foil.
Repeat the process and place the 5 pieces of gohei-mochi onto the oven rack.
Now, place the mochi into a toaster oven. Heat the oven to 250 °C (480 °F) and grill the mochi for about 8 minutes until slightly browned.
Now, remove the mochi.
Coat one side of each mochi with a generous amount of the walnut miso.
Place the mochi into the oven again. And grill the mochi for about 3 more minutes. The miso easily burns so make sure to keep your eyes on it. When the surface of the miso paste gets crispy and the aroma grows stronger, it is ready.
Remove the gohei-mochi. Then, sprinkle on the toasted sesame seeds and the sansho pepper powder.
Remove the aluminum foil from the sticks and place the gohei-mochi onto a plate.
This snack is fun to make with children so you should try it out when you have a barbecue party.
Gohei-mochi is a local dish in the mountain area of the Chūbu region, central part of Japan's main island.