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
shoyu
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?
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5 comments:
I've actually never eaten this particular food, though I think it has a cool name!
I've never even heard of it. I've been thinking about trying this cookbook. I'm gluten-free vegetarian, not so easy to find good stuff but this looks quite interesting. Must try. thanks.
Mochi rocks... With Ice cream, in soup, wrapped in fried tofu, on a stick dipped in syrup, stuffed with sweet bean curd, all sorts of ways.
I've never had them....so I will need to make them!
The only thing I had ever heard of in that recipe was olive oil ;(
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