Friday, March 28, 2014

cabbage mochi

We recently received a lot of plain mochi (no filling).

I froze most of them. And with 3 of them I made this...cabbage mochi.

This is a pupu (appetizer) eaten in Fukushima prefecture. I learned about this one from that same show, Kenmin Show, that showcases different foods from the various prefectures in Japan.

Makes about 3 or 4 servings

1 small head of cabbage, cut into bite sized pieces
1 tablespoon of oil
3 mochi (rice cakes), cut into bite sized pieces
some water
1/4 cup mirin (sweet rice wine)
2 tablespoons shoyu
1 tablespoon sake (rice wine)

Cut your cabbage & mochi into bite sized pieces
Add the oil to a heated pan and put the cabbage in
When the cabbage is almost wilted, add the mochi and a little water to steam
Just before the mochi starts to melt, add the mirin, shoyu & sake
Cook for about 3 minutes and serve

NOTES: this recipe actually asks you to add freshly made mochi, but we didn't have any, so I added the ones we received and steamed them along with the cabbage to soften. There weren't any measurements for the condiments, so what I have here is what I used. If you do use freshly made mochi, cook the cabbage to your liking with the condiments and add the mochi at the end.

Super easy and a different type of beer chaser.


jalna said...


KirkK said...

This is a new one for me Kat, thanks for sharing.

Rowena said...

Very impressive! And I also like the idea of serving it with beer.

K said...

Looks delicious!

Unknown said...

I wonder if this would work with brussel sprouts too.

K and S said...

different yeah, Jalna?!

super different but nice way to use up frozen mochi (if you have any) Kirk :)

beer makes it better, Rowena :)

thanks K!

hmm, if you try, let me know Vicki :)

Take care everyone!