Mochi Pizza Waffle

Step 1: The Waffle Cut the Mochi into 1-1/2" squares and place in a hot lightly oiled waffle iron, leaving spaces between each piece. Close the waffle iron jaws. 20-30 seconds after the jaws touch, your Mochi Waffle is ready. You may need to leave it in a bit longer to achieve the desired level or crispness You may also use grated Mochi. Greate 1/2 package Mochi and spread evenly over waffle iron about 1/4" thick. Cook until waffle removes easily from iron..

Step 2: Adding the Pizza Toppings Top Mochi Waffle with toppings. Heat the prepared Mochi waffle pizza servings ina preheated 400 degree oven for 2-3 minutes or until the cheese melts. Serve and Enjoy!

What you will need:

  • 2 Tbsp. Tomato sauce, heated
  • 1 Slice Vegetarian pepperoni, cut into spieces
  • 2 Tsp. Green Onion, chopped
  • 2 Tsp. Mushrooms, Sliced
  • 2 Tbsp. Grated Mozzarella Cheese

Deep-Fried Mochi with Ponzu Sauce

Deep-Fry Mochi pieces in cooking oil for 5 minutes until they become golden brown. Dip in Ponzu Sauce.

Pronzu Sauce: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger. Keep whisking until the sugar dissolves. Top with chives.

What you will need:

  • 4 Tbsp. low-sodium soy sauce
  • 2 Tbsp. rice vinegar
  • 1-1/2 Tbsp. turbinado, raw or brown sugar
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. freshly grated ginger
  • 2 Tbsp. very finely snipped fresh chives

Mochi Dumplings

Cut Mochi into 1" squares.

Heat Mochi Pieces in vegetable broth or Miso Soup, Dumpling Style.

What you will need:

  • 1 Pack Mochi (any flavor)
  • Vegetable Broth or Miso Soup

Savory Chestnut Stuffing

Stir all ingredients until blended and Stuff Mochi Puffs for a delicious meal!

How to Puree Fresh Chestnuts: With a sharp knife, slash the flat side of each chestnut. Place in large saucepan; add enough water to cover chestnuts. Bring to boil; boil 3 minutes. Remove from heat; peel off outer shell and inner brown skin. Return the shelled nuts to boiling water in a saucepan. Cook 35 minutes more or until tender, adding more chestnuts through a sieve or food mill.

What you will need:

  • 2 Cups pureed chestnuts
  • 1/2 Cup Raisins
  • 1/2 Cup Sour Cream
  • 1/2 Tsp. Sage (or to taste)
  • 1/8 Tsp. Black Pepper

Baked Mochi with Winter Squash

There are several kinds of winter squash to choose from. Butternut, acorn and kabocha squash are all delicious in this recipe.

Wash Squash, cut in half, de-seed and bake for about an hour.

The flesh should come easily out of the skin. Blend in a food processor with some stock until pureed. In a pan, saute onions until soft. Combine squash, cheese and oninons.

Pour into baking dish and briefly heat. Stuff Mochi Puffs.

What you will need:

  • 1 Sweet yellow onion, chopped
  • 1-2 cups cheddar or jack cheese, grated (amount depends on the size of the squash)
  • 1 Pack Mochi (Original, Super-Seed, Sesame-Garlic recommended)

Mochi-zy Garbanzo Sauce

Great on polenta, millet or wild rice!

Place garbanzo beans in a 2-quart saucepan. Add 1-1/2 cups of the stock or water and the salt. Bring to a boil. Sprinkle grated Mochi over beans. Cover, reduce heat and allow to simmer for about 5-6 minutes. Dissolve miso in 1/2 cup water in a small bowl. Stir in chives.

Pour over the garbanzo beans and simmer over medium heat until thick, about 3-5 minutes. Pouree mixture ina blender or food processor until smooth. Return sauce to pan and simmer briefly. If too thick, add a dash more water.

Serve with your favorite grain dish.

Variations

Replace part of the chives with parsley; add sun-dried tomato bits for added color.

What you will need:

  • 2-1/2 to 3 cups cooked garbanzo beans (chickpeas)
  • 1/4 tsp. sea salt
  • 2 cups (or slightly more) water or vegetable soup stock
  • 1 cup grated uncooked Original or Sesame-garlic Mochi
  • 3-4 Tbsp. white, yellow or mellow chickpea miso
  • 1/2 cup fresh chives, chopped

Recipe graciously provided by
Rachel Albert-Matesz.

Sweet Squash, Parsnip & Mochi Melt

Layer Vegetables in a 4-quart pot (with a tight-fitting lid) in the order listed).

Add water, spice and sea salt. Top with grated Mochi. Cover pot, bring to a boil, then simmer, without stirring for 45 minutes or until tender and syrupy.

Stir gently with a wide wooden spoon when done. Transfer to a serving bwol. If desired, sprinkle with a toasted nuts or seeds just before serving.

Variations

Replace Squash with carrots or sweet potatoes. Replace parsnips with Jerusalem artichokes or Rutabaga.

What you will need:

  • 1 Cup Onios, cut in 1/2" cubes
  • 2-1/2 cups parsnips, cut into 1" chunks or wedges
  • 3-1/2 cups butternut squash, cut into 1-1/2" cubes
  • 1/3 cup water, enough to cover the bottom of the pot
  • 1/2 tsp. cinnamon or pumplin pie spice
  • 1/4 tsp. sea salt
  • 1/2 cup raw, grated Original or Sesame-Garlic Mochi
  • 1/4 cup chopped, toasted walnuts, pecans or pumpking seeds (optional)

Recipe graciously provided by
Rachel Albert-Matesz.

Mochie Veggie Casserole

In a heavy skillet, Saute onion in oil. Add cabbage, carrot, soy cause and water. Stir.

Cut Mochi into 1" squares and place on top of sauteed veggies.

Cover and cook over a medium flame 10-15 minuted or until Mochi melts and becomes soft and chewey.

What you will need:

  • 1/2 Package Original Mochi
  • 1 Tbsp. Vegetable Oil
  • 1 Onion, Chopped
  • 1/3 Head of Cabbage, Chopped
  • 1 Carrot, Sliced
  • 1 Tbsp. Soy Sauce
  • 1/4 Cup Water