MochiConcept Recipe
Black Sesame Corn Dog
Savory corn dogs with nutty black sesame drizzle.
- 1 cup (100 g) MochiConcept mochi mix
- 3/4 cup (100 g) all-purpose flour
- 1 tbsp (15 g) sugar
- 1 tsp (4 g) instant yeast
- Pinch of salt
- 1/3 cup + 1 tbsp (100 ml) warm milk
- 1 large egg
- 8 cocktail sausages and/or cheese sticks
- 8 wooden skewers
- Neutral oil, for deep-frying
- For coating: 1/4 cup cornstarch + 1 cup panko breadcrumbs
- For the drizzle: 2 tbsp honey + 3 tbsp toasted, ground black sesame seeds
Instructions
Warm the milk, then stir in the sugar and yeast and let it foam, about 5 minutes.
Add the mochi mix, flour, egg, and salt. Mix and knead until smooth, then cover and let rise until doubled, about 1 hour.
Pat the sausages and cheese dry, skewer each one, and dust lightly with cornstarch so the batter grips.
Coat each skewer thickly in the risen batter, then roll in panko until fully covered.
Heat oil to 350°F (175°C). Fry, turning, for 3–4 minutes until deep golden (about 5 minutes if using cheese, until melty).
Drain briefly. Warm the honey with the ground black sesame and drizzle over the corn dogs.
Pro Tips
- Dusting the skewers with cornstarch before battering keeps the coating from sliding off.
- Coat in a tall, narrow glass of batter to cover the whole skewer in one dip.
Recipes are shared as a general guide and may need adjusting for your equipment. Preparation involves hot oil and common allergens (including wheat, egg, milk, soy, and sesame). Cook with care, and always follow the preparation and allergen information on your product packaging.
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