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
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.