Macro - Mochi

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Mochi

 

Recipe By :Wendy Esko

Serving Size : 0 Preparation Time :0:00

Categories : Grains Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sweet rice

1 cups water -- (1-1 1/4)

pinch sea salt

 

Pressure-cook as for regular rice. Allow pressure to come down. Place rice in a

large, heavy wooden bowl. With a large wooden pestle, such as the surikogi which

comes with a suribachi or a larger, heavier pestle, pound the rice vigorously

until all the grains are broken and the rice becomes very sticky. This will take

about an hour or more of vigorous pounding. Occasionally, wet your pestle with

water and sprinkle a few drops of water on the rice to prevent it from sticking.

 

After your mochi has been sufficiently pounded, wet your hands and form the

mochi dough into small cakes and place them on a cookie sheet that has been

dusted with rice flour or oiled. You may also form the dough into oblong loaves

about 10 inches long, four inches wide and 1/2 " —1 " thick. Dust the mochi with

rice flour. You may eat it fresh, as is, slice it and bake it until it puffs

up, or allow it to dry by leaving it exposed to the air and store it for later

use. You can also pan-fry it over a low flame in a dry skillet. When cooking it

in this way, cover the skillet and occasionally turn mochi over to avoid

burning. Cook until each piece expands and puffs up. You may eat as is or season

it with tamari and eat it wrapped with strips of toasted nori. You may also add

it to miso soup at the very end of cooking.

 

Author's note - The Japanese prepare a variety of mochis, such as millet mochi,

black bean mochi and mugwort mochi. In Japan they grow a sweet, glutinous millet

which is combined with sweet rice and used in making mochi. I have never seen it

in the United States, but a North American version can be made by using 2 cups

of sweet rice and half a cup of regular, hulled millet. Prepare in the same way

as the above recipe. Black bean mochi can be made by adding dry-roasted Japanese

black beans to the rice during the final minutes of pounding. This is my

favorite type of mochi and I’m sure you will enjoy it very much too. Mugwort is

a wild grass which is very high in Vitamin A, niacin, Vitamin C and calcium. We

use it occasionally as a tea, and it is also used in making moxa. When using it

in mochi, it is pounded fresh into the sweet rice. It is considered to be very

good for pregnant and breastfeeding women, though it does have a bitter flavor

that may take some time to adjust to.

 

Variation: Wakayama-Style Mochi - During a visit with the Kushi family in Tokyo,

we were introduced to this wonderful way of serving mochi. Wakayama is a

prefecture in the southern part of Honishu, the main island in Japan, and it is

there that the Kushi family originally lived. To serve, simply place several

pieces of mochi in a bowl and present with a dish of very high quality sea salt.

Each person should then take a piece of mochi and sprinkle a pinch of salt over

it. Then, hot bancha tea should be poured over as a broth. It is one of the most

delicious mochi dishes I have ever eaten, and I am very grateful for the

opportunity to have learned of it.

 

Source:

" Macrobiotic Cooking for Everyone "

S(Formatted by):

" Nancy Braswell, Oct-07-2001 "

Copyright:

" 1980, Japan Publications "

 

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Per Serving (excluding unknown items): 1369 Calories; 2g Fat (1.4% calories from

fat); 25g Protein; 302g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 33mg

Sodium. Exchanges: 20 Grain(Starch); 1/2 Fat.

 

 

Nutr. Assoc. : 638 0 0