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Monday, March 21, 2011

Mochi with Egg and Nori

 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
Serves 1

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.
 Break the egg into the center. Use the tips of a fork to spread the egg white until it is touching each piece of mochi.
 Salt and pepper to your taste and toss the nori pieces on top the egg. Cover and cook to your liking.
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.

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