Cabbage Mochi is a local dish mainly in Koriyama City, Fukushima.
The aroma of fragrant sesame oil on the creamy mochi and cabbage will whet the appetite and make you want to eat it again and again.
It’s a simple recipe that’s also useful when you have leftover mochi for the New Year.
INGREDIENTS: 2 servings
- 2 mochi (rice cakes)
- 1/4 (300g, 11oz) cabbage
- 1 tablespoon sake
- 1 tablespoon mirin
- 100ml dashi stock
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
INSTRUCTIONS
STEP
Preparation
- Cut the cabbage into bite-sized pieces.
STEP
Toast mochi
- Heat the frying pan well, and toast the mochi for 3 to 5 minutes over medium-low heat. Flip over and toast for 3 to 5 minutes. Flip again and toast for 1 minute.
STEP
Stir-fry and simmer
- Add sesame oil to a frying pan over medium heat, and stir-fry the cabbage.
- Add sake, mirin, dashi, and toasted mochi and simmer. When the mochi becomes soft, add soy sauce and mix.
