Posts tagged Japanese
Butter Mochi - Chocolate!
It seems like butter mochi is Hawaii's take on the Japanese dessert regular mochi. It's easier to make than traditional mochi and it's super easy to eat. 

Chocolate Butter Mochi

2 cups (9.25 ounces) glutinous rice flour, not plain rice flour. 
2 cups (16 ounces) white sugar
1 tablespoon baking soda
1/2 cup (4 ounces) butter
1 cup (6.25 ounces) chocolate chips
Like brownies but better!
24 ounces evaporated milk
2 teaspoons vanilla extract
2 eggs beaten

This is how you do it: 
In a large bowl combine the rice flour, sugar and baking soda. Mix it. 
In a microwave safe dish combine the butter and chocolate. Heat in 20 increments stirring until it's completely smooth. 
In a bowl of a mixer pour in the chocolate mixture. Add the milk, vanilla and eggs. 

To the wet mixture add the flour/sugar mixture. Stir until combined. Scrape the sides of the bowl. 

Prepare a 9x13 inch pan by spraying the heck out of it with cooking spray. Then do it again. Pour the batter into the pan. It will be very loose. Bake 50-60 minutes. The center will still be jiggly, but a knife inserted will come out clean.  Let it cool before cutting it. This is better if you don't refrigerate it. 

Serve to your friends and be amazed at how much they love it! 
Better than OK Okonomiyaki

I love a pancake.

A savory pancake is better.

A savory pancake with Furikake and mayonnaise is delicious. Furikake is a condiment you sprinkle on rice, generally.

Tasting Table had a Japanese Okonomiyaki recipe today. I surprisingly had the ingredients (or close enough) at home. Below is my variation on a terrific theme. It's a vegetable mixture held together with eggs and normally flour. I used rice flour to make it gluten free.


1/2 head nappa cabbage, cut super thinly
4 carrots grated
3 kale leaves, just regular kale, cut super thinly
4 scallions cut thinly, white and green
1/4 cup rice flour
6 eggs, lightly beaten
pinch of salt
canola oil

Combine the vegetables in a bowl, sprinkle with rice flour and toss to coat the vegetables in the flour. Add salt to the beaten eggs then add to the vegetables.
Put a tablespoon of oil in a skillet until it gets hot. Put a quarter of the mixture in the skillet, press it into a circle. When the edges brown flip the cake over and cook longer.

Remove from the skillet sprinkle heavily with the furikake and top with a skinny layer of mayonnaise. Make more pancakes until it is all cooked. Okay so I just plopped mayo on mine and spread it out. I wished I had done the mayo differently so I had a little schmear on each bite.

Also the picture was taken after a I had started to eat it. Not really my best photographic work but certainly yummy!