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Deep-Fried Mochi in Broth

July 29, 2013

Deep-fried mochi are delicious when served with a dip or wrapped in toasted nori strips, but see if you can resist eating them before they get into this soup!

Serves 3

Ingredients

Method

  1. Add the shoyu and mirin to the dashi, and simmer briefly, being careful not boil.
  2. In a saucepan, heat 5cm depth of oil to about 170°C. This is the temperature at which a drop of flour and water batter will sink to the bottom of the pan and immediately rise back up to the surface. Gently place mochi, 2 to 3 pieces at a time, into oil and fry, turning occasionally until the outside is crisp and golden. Drain on kitchen paper. Continue until all the mochi is fried.
  3. Put three pieces of mochi into each individual serving bowl. Pour a third of the hot dashi broth over each plate of mochi, and top with the grated daikon and spring onions.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





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