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Pan Fried Mochi
Pan Fried Mochi

by Jan & John Belleme

Serves 2
1 teaspoon toasted sesame oil
6 pieces mochi (2 x 21 inches).

 
Heat oil in a large frying pan. Add mochi and cook, covered, over low heat until mochi bottoms are slightly browned (about 5 minutes). Flip mochi pieces, add 1 - 2 teaspoons water to create steam and to soften mochi, cover again, and cook a few minutes more. Remove cover as soon as mochi is cooked (to prevent mochi from melting).


Cooked mochi is often served with a shoyu and ginger-based dip. It can also be rolled in a mixture of equal parts shoyu and water, then wrapped in strips of toasted nori.

Sweet Pecan Mochi

by Jan & John Belleme

Serves 4

Sweet Pecan Mochi is a delicious and satisfying dessert, snack, or special breakfast treat.

1 cup pecan halves
1/8 teaspoon sea salt
8 pieces mochi (2 x 21 inches)
1/3 cup rice syrup

In a dry frying pan over medium heat, toast the pecans, stirring constantly until crisp and fragrant (3-5 minutes). Transfer pecans to a bowl or suribachi, and grind into a coarse meal. Add salt, toss well, and taste. Add more salt, if desired. Set aside.

Pan-fry the mochi (see Pan-fried Mochi recipe). When tender, dip each piece in rice malt to coat. (If malt is too thick, warm it until it flows easily.) Shake off excess malt, then roll pieces in generous amount of roasted pecan meal. Enjoy!

 

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