I got the inspiration from a Japanese cooking segment, whereby the chef demonstrated frying mochi in a pan. Usually, I would add them in 鍋 nabe dishes. (somewhat like steamboat, in Singaporean terms)
Slurps... appetizing-looking, isn't it? It's really easy to make as well, albeit a little tedious, if you only have a frying pan like me. (I don't have a toaster oven, oven nor
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