promised the recipe for the Stuffed Mochi I made last week? Well, here it is...in watercolor form! :)
Simple Stuffed Mochi with Bitter Greens
(Adapted from Clean Start by Terry Walters)
12 fresh shiitake mushrooms
1 leek, sliced widthwise
1 Tbsp. grapeseed oil
1 Tbsp. Bragg's Liquid Aminos
2 grated carrots
1 Tbsp mirin
1 large bunch lacinto kale, chopped into bite-size pieces
1 Tbsp sesame oil
1- 12.5 oz package mochi (any of the plain or savory flavors would probably work), cut into 12 squares
Preheat oven to 350 degrees F.
Cut caps off of mushrooms and slice thinly. Set aside.
Saute leek in grapeseed oil until soft (about 3 minutes). Add mushrooms. Add water or liquid aminos 1 tablespoon at a time to deglaze pan. Continue sauteing until mushrooms carmelize. Add carrots and mirin and saute until carrots are soft. Add kale and saute until tender. Remove from heat, toss with sesame oil and set aside.
Place mochi squares on a parchment-lined baking sheet and bake until they puff. (Follow directions on back of package). Remove from oven.
Slice each puff open, stuff with sauteed vegetable mixture, and serve.
Makes 12 stuffed mochi squares.