Wednesday, July 25, 2012

Kung Fu Kirimochi with Ginger Infused Soy Sauce Served over micro-greens

Mochi , is an overall term for Japanese rice cake which is made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki as a festive food for Japanese New Year. Meanwhile it is also available all year round but they are machine cut and not hand pounded, known as Kirimochi.

1-2 pieces kirimochi
1 Tbsp. Honey 
1 Tbsp. Sesame Seeds ( Toasted ) 
1 small piece ginger root 
2 tbsp. Soy Sauce 
1 cup micro greens 

Gently rub Kirimochi with ginger and Place in a small ungreased non stick pan. Cook until golden brown on both sides and double in size. 

Arrange micro-greens on a plate in a small pile in the center of the plate and place Kirimochi over greens. drizzle kirimochi with greens and sprinkle on the sesame seeds. 

Take the ginger root and grate 1/2 tsp. into the soy sauce. Discard remaining ginger. 

Stir together the ginger and the soy sauce and lightly drizzle over Kirimochi, allowing a bit of it to drip onto the micro-greens. 

Best Served with a nice Sake and a good Kung Fu Movie with that special someone for a nice date night in.


  1. This sounds so yummy with all the fresh ingredients. Delish!

    1. Thanks! I hope you like it, thank you for the link on microgreens I look forward to checking it out :)

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