Sides

Kinoko Mochi

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup broccoli florettes
  • 1 cup summer squash, halved and sliced
  • ½ cup red bell pepper julienned
  • 5 shishito peppers, halved lengthwise
  • ¼ Japanese eggplant, sliced
  • 2 shiitake mushrooms, julienned
  • 1 royal trumpet mushrooms, sliced
  • ¼ bunch shimeji mushrooms, stems and caps
  • Glaze, recipe follows
  • 24 ½-inch pieces mochi rice cake
  • 1 tablespoon butter
  • 1 Parmesan
  • 1 green onion, chopped
  • Toasted sesame seeds as needed

Preparation

Heat oil saute pan and cook vegetables, about 4 minutes. Add rice cakes, stir in half cup glaze and cook another 2 minutes stirring rapidly. Add butter and Parmesan and cook 1 more minute stirring rapidly.

Garnish with green onion and toasted sesame seeds.

To make glaze, combine 1 cup mirin, 1 cup tamari, ½ cup water, ½ cup sake, 1 cup sugar, 1 tablespoon toasted sesame oil and 1 teaspoon chili oil.

Chef-owner Takashi Yagahashi; Slurping Turtle, Chicago