Asian: Mochi 01 by Recipe Cottage

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	Mochi 01

		Mochi Mochi is usually used as an accompaniment to other foods or as an appetizer/snack. And the following recipes fall into that category. Broiled Mochi wrapped in Nori. Mochi - 2 to 3 cakes per person Nori - 1 package. Nori is the seaweed that is used to wrap around rice cakes in Sushi. it comes packaged in flat cellophane bags and can be found in nearly all Asian stores and usually in the International Food section of major supermarkets. Soy Sauce - enough for dipping --- 3 Tbsp. Broil the Mochi cakes. A toaster oven seems to be the best for doing this, but the broiler in a full-sized oven will do. Keep the mochi 4 to 6 inches from the broiling element or flame and turn the cakes often. As the mochi cooks it will turn brown and begin to puff. As it nears readiness, the crusty shell will crack and more mochi will balloon or mushroom out from within. When complete, the mochi cake will be at least double in size. It is alright for some charring to ocurr, but don't go overboard. Like most broiled items some charring enhances flavor but too much makes it taste bitter and nasty. Its been a while since I've made this but I think the whole process should take five to ten minutes. While the mochi is cooking, take your sheets of Nori and lightly toast it over the open flame on the stove or above the cooking element of an electric range. Keep the sheet about six to twelve inches above the flame and moving constantly to prevent it from scorching. The main goal here is to crispen the sheets up and remove moisture so that the Nori will be crispy not tough. Just a couple of seconds should do it. Using scissors, cut the Nori into strips about 2 inches wide and 4 inches long. Wrap Nori strips around the hot, broiled mochi, dip into soy sauce, and enjoy! Kinako Mochi Mochi - 2 to 3 cakes per person Kinako - 1 small bag. Kinako is a flour made from soy beans and can be purchased from Asian food stores (Japanese stores would probably be your best bet). It The amount is not critical because the kinako is only being used here to dredge the mochi through. Sugar - approximately 1 cup Water - 2 Quarts Combine Kinako and sugar. Put into a large shallow dish like a 9-inch pie pan. Broil Mochi as described in previous recipe. Bring water to a rapid boild in saucepan. Dip mochi into boiling water for several seconds (about 5) then roll mochi in kinako sugar mixture. It is best to dip and roll one cake at a time to prevent them from sticking together. Serve mochi in bowls. Sprinkle some extra kinako over the top as desire. Makes a nice, sweet, chewy snack.