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Tuesday, April 27, 2010

Pan-Fried Mochi with Toasted Nori

For this past Sunday's Macrobiotic cooking class I introduced yet another way to prepare the blood strengthening food known as Mochi. For years I have been pressing strips of mochi in a hot waffle iron or cutting it into tiny squares and baking them as croutons. I have to tell you however, that this pan-fried mochi is my favorite way to eat this simple food made from pounded sweet rice.

Here is the mochi just out of the package and before cooking. I toasted a sheet of nori by waving it over the gas flame, then tore it into strips to wrap around the nori once it was cooked. I love how crispy the outside of the nori gets with a soft chewy center. Ummm, ummm, so good, especially garnished with toasted black sesame seeds and chopped green onions. With a side of dipping sauce made from tamari and grated ginger this dish takes on the status of one of my favorites. Oh, yes and add some cultured vegetables on the side to support digestion and add some serious enzymes.

Pan Fried Mochi with Nori  
Serves 1

1 teaspoon sesame oil, toasted sesame oil or extra virgin olive oil
1 piece any brown rice mochi
1/4 sheet sushi Nori
1 teaspoon tamari soy sauce
2 teaspoons water1/4 teaspoon finely grated fresh ginger root

1. Place the oil in a cast iron or heavy skillet and heat. Add the mochi, reduce the flame to medium-low and cover. Cook 3 to 4 minutes. Flip over, cover and cook another 3 to 4 minutes or until the mochi puffs up. 
2. Remove from the pan and wrap the nori around the mochi. Mix the tamari, water and ginger in a small dipping bowl. Dip the mochi in the dip sauce and eat while hot. 

Tuesday, April 20, 2010

Spring Salad: Quinoa Tabouli

Spring time brings out my love for grain salads and what better than to tweek the traditional tabouli recipe and exchange cous cous with quinoa. I also added some cilantro along with the parsley and a few other spring vegetables I had in the fridge. Hope you enjoy!


3 cups cooked quinoa
1 cucumber, peeled, seeded, diced
3 green onion, sliced thin on diagonal
¼ cup cilantro. minced
½ cup parsley, minced
4 asparagus, grilled, chopped (optional)
¼ cup diced fennel bulb (optional)

¼ cup fresh lime juice
¼ cup extra virgin olive oil
2 teaspoons Ume Plum vinegar
pinch of stevia powder

Combine the quinoa, cucumber, onion, cilantro, parsley, asparagus, and fennel in a medium bowl. Whisk together the dressing ingredients and pour over the quinoa mixture stirring to combine. Let sit about 10 minutes before serving.

Great in a wrap with hummus or topping fresh greens for the perfect salad.