Pan Cooked Mochi
- Cut mochi into 1 ½-2 inch squares.
- Heat a cast iron skillet on high until hot.
- Turn flame to the lowest heat and place the mochi in the skillet.
- Cover and cook on each side for 3-4 minutes until soft and slightly puffy.
- For a savory snack, wrap in a small slice of nori, garnish with grated daikon and a few drops shoyu.
- For a sweet snack, drizzle with brown rice or maple syrup or eat with apple butter.
- Place 2-3 pieces of cooked mochi in soups toward the end of cooking.
My favorite mochi is Grainaissance. It comes in all different flavors and becomes very soft when cooked.
1 cup dry chickpeas, soaked overnight or 2 cans precooked chickpeas
1 stamp size piece of kombu
Spring water or filtered water
3 T – ¼ cup lemon juice
1 T umeboshi paste
2 T olive oil
2 t white miso
1 ½ T tahini
Bean cooking water if necessary
1 clove garlic (optional)
1/2 cup fresh basil leaves (optional)
To cook chickpeas:
- Rinse and then soak dry chickpeas overnight.
- Discard soaking water.
- Place kombu and chickpeas in a pressure cooker. Add water to just cover the beans.
- Bring to a boil uncovered, skimming off any white foam as it arises.
- Cover the pressure cooker with the lid and lock in place. Bring to pressure over medium heat then simmer for 50 minutes.
- Turn off the flame and allow pressure to come down naturally.
- Open the pot and let the beans cool to room temperature.
Once the beans are cooked (Start here if using canned beans):
- Place chickpeas and the rest of the ingredients in a food processor.
- Blend until the texture becomes smooth and creamy. Add some bean cooking water if the mixture is too dry to blend.
Serve with raw vegetables, pita bread, corn tortillas, or in a sandwich.