1 12-oz package mochi
4 cups water
1/4 cup soy sauce
1 cup crispy brown rice cereal
1 tsp. seasonings of choice: oregano, cumin, garlic powder, paprika-cayenne blend
Soy sauce for dipping (optional)
Freshly ground ginger root (optional)
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With a sharp knife, cut mochi into 24 cubes. Combine water and soy sauce in a saucepan and bring to boil. Add mochi,
cover and simmer for 7 minutes.
While mochi cooks, place crispy brown rice in a bag. Using your hands or a rolling pin, crush cereal into coarse crumbs.
Transfer crumbs to a plate or shallow bowl and mix with seasonings.
When mochi is cooked, remove pieces from broth using chopsticks or a slotted spoon and place on the crumbs. When cool
enough to handle, roll in crumbs to coat. If desired, provide soy sauce seasoned with ginger root for dipping. Makes 24
cubes; 4 servings.
PER SERVING: 243 calories; 5 gm protein; 3 gm fat; 51 gm carb.; 307 mg sodium.
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