So, this is half a package of plain mochi.
Not real appetizing to look at, I admit, but what it becomes, with a little imagination, can be quite tasty and delicious. Mochi is a Japanese product made from cooked then pounded sweet brown rice. It is dried into a flat solid block and when baked, pan fried, grated or placed in a waffle iron, mochi transforms itself into something very different. Scroll through the archives to find several recipes using mochi, obviously a favorite of mine, especially during these long winter months.
I propose a breakfast meal that provides enough protein, carbohydrate and fat to keep you satisfied until lunchtime, and if you miss lunch it will carry you deep into the afternoon.
Pan-Fried Mochi with Egg and Nori
1 one-inch strip of Grainessence plain mochi
Organic olive oil spray
1 tablespoon organic olive, sesame or coconut oil
1 organic egg, preferably free range with the run of the yard
1/2 sheet nori, torn into small pieces
1/2 cup kim chi or raw cultured vegetables
Place the mochi square on its side and slice a one-inch wide strip from edge to edge.
Cut the strip in half and then cut each half strip lengthwise in half again. Then cut into squares and set aside.
Heat a small iron skillet and spray with olive oil. Add the tablespoon of olive oil and heat the oil to cover the bottom of the pan.
Lay the mochi squares in a circle around the inside of the skillet. Cook until brown on one side, then flip them over, keeping in the circle shape.
When done remove egg and mochi to a small plate. Spoon the cultured vegetables into a small bowl and serve on the side.
If you are using the cinnamon-raison mochi try a drizzle of pure maple syrup or dark agave syrup over the pan fried mochi squares.