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.

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.