Friday, January 13, 2012
You may be wondering why I would publish a recipe for such an odd-looking dish, obviously meant for vegans and the health-obsessed, when I so clearly don't belong to either group. Don't get me wrong, I do try to balance my diet with a good mix of guilty indulgences and healthier fare, but I don't put a ton of thought or planning into it. I just eat what my body is telling me it feels like eating--and it rarely steers me wrong (well, not for too long anyway).
But back to this recipe. Yes, it's healthy. Yes, it's a smart carb choice. Yes, it's a whole grain and wheat free. It's all of that and even more. It's delicious. Mochi is a traditional Japanese food that plays a part in a large number of dishes in Japan, and I can see why. Cut up and pan-fried like this, it transforms into gooey, sticky pieces with a satisfyingly crisp exterior. It's good for both sweet cravings and salty ones. If you want it strictly savory, simply leave out the drizzle of brown rice syrup at the end. This stuff is great for a midday snack that won't leave you with that imminent sugar crash, and it's good for breakfast too. In fact, it's what I had for breakfast this very morning--and I feel great. xo
Adapted from The Kind Life, by Alicia Silverstone
1-2 teaspoons sesame oil
1 package unflavored mochi, cut into 1"x 2" rectangles
Brown rice syrup (about 1 tablespoon per serving)
Heat the oil in a cast-iron or stainless steel frying pan over medium heat. Place the mochi pieces into the pan, making sure they don't touch. Cover, reduce the heat to low, and cook for exactly 4 minutes. Flip the mochi, add about 2 drops of soy sauce to each piece, cover, and let cook for another 4 minutes. The mochi should begin to get gooey and puff up a little. It will be deliciously crisp on the outside and sticky on the inside. Don't be alarmed if they morph into funny shapes--that happens sometimes.
Transfer the mochi to serving plates and drizzle with rice syrup. Yum.