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Meal Type

Cuisine

Stuffed Mochi

Featured in the Honolulu Star-Advertiser on January 8, 2014.

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Ingredients:

Stuffed Mochi

  • 10-12 pieces unsweetened plain mochi (Japanese rice cake, firm variety), cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 carrot, julienned
  • 2 cups shiitake mushrooms, sliced
  • 1 cup green onions, chopped
  • 1 large bunch of bok choy (Chinese cabbage; substitute with kale or swiss chard)
  • 1 tablespoon shoyu
  • 1 tablespoon mirin
  • 1 tablespoon sesame seeds

Directions:

  1. Place mochi in the toaster oven for 8-10 mins or until puffed and golden brown (inside should be soft); set aside.
  2. In a skillet, heat oil over medium-high.
  3. Sauté carrots, mushrooms, scallions, and greens; sauté until tender.
  4. Add remaining ingredients, cook covered for 2-3 minutes.
  5. Gently pull apart puffed mochi and stuff.

Makes about 10-12 pieces.

Approximate Nutrient Analysis per piece(based on 10 ounces mochi and making 10 mochi):
160 calories, 3.5 g fat, 0 g saturated fat, 0 mg cholesterol, 200 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g sugar, 3 g protein.

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