mochi

I continue to cook from the Alicia Silverstone book. Tonight's recipe: Savory pan-fried mochi topped with grated daikon and wrapped in toasted nori.

Aside from the nasty burn I received while frying the mochi and the fact that I cut the nori pieces a little too small, this dish turned out really well. I loved the elegant presentation (I'm such a sucker for looks), and the flavors were an interesting combo -- the chewy-on-the-inside, crispy-on-the-outside mochi had a tiny touch of sweetness, the seaweed added saltiness and the daikon brought an earthy slightly bitter note.

I ate two pieces and had to force myself not to eat more.