A sticky, ooey, gooey way to end your day....
I've made them only twice but tried two different versions - this is my favorite.
This is an Alicia Silverstone vegan recipe from The Kind Diet.
2 tsp olive oil
1 package unflavored mochi
brown rice syrup
Cut mochi into 1x2 or 1x1 pieces (for me the 1x1 pieces puffed easier). Heat oil in a frying pan over medium heat. Place mochi in the pan, making sure they don't touch. Cover, reduce the heat to low and cook for 4 minutes. Flip the mochi, add 2 drops of shoyu on each piece, cover and cook another 4 minutes. The mochi will begin to puff and get gooey. I found that if after the last 4 minutes they don't look done, if I turn off heat but leave the pan on the burner and leave the lid on for a few more minutes they puff beautifully. Put the mochi on a plate and drizzle 1 tablespoon of brown rice syrup on each one.
The other way I made them was I used sesame oil instead of the olive oil. I liked the sesame and shoyu flavor but for a sweet ending, I like the olive oil and brown rice syrup.
Larry has eaten ice cream filled mochi balls at a Japanese restaurant.
What other ways have you eaten mochi?