Kinoko Mochi Recipe
fat rice cake stir-fried with red peppers, asparagus, mushroom medley, eggplant, kabocha squash, parmesan, scallions, sweet chili-soy sauce, sesame seeds
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mochi
In a mixing bowl, combine glutinous rice flour and water to form a smooth batter. Pour the mixture into a greased steaming dish and steam for 30 minutes until set. Let it cool before cutting into bite-sized pieces.
- 2
Stir-fry the Vegetables
In a large pan, heat oil over medium heat. Add diced red bell pepper, asparagus, mixed mushrooms, eggplant, and kabocha squash. Stir-fry for about 5-7 minutes until they are tender.
- 3
Combine and Cook
Add the mochi pieces to the pan with vegetables. Pour in sweet chili sauce and soy sauce, and toss everything together gently. Cook for another 3-5 minutes until the mochi is heated through.
- 4
Finish and Serve
Turn off the heat and stir in parmesan cheese and chopped scallions. Serve hot, garnished with sesame seeds.