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.