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Recipe: Fresh Mochi

Oct15

Yay.  I finally made some sweets this past week.  I wanted to make a treat for a colleague who was leaving – turns out he doesn’t even like mochi.  Hahaha well I wasn’t offended, not everyone likes mochi.  I got to share the mochi with coworkers and family and they all seemed to like it!  I made two types of mochi, a lilikoi mochi and a strawberry milk mochi.  It’s a plus and a minus that when I make common recipes that I like to make it in a way that isn’t served a lot.  That’s how I came to these two – also, I LOVE lilikoi.  The downfall is that I could easily fail at making uncommon recipes but luckily these came out okay!

131015-02Lilikoi Mochi ready for the oven…

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Homemade Ahi Poke

Jun4

I have never made ahi poke before, I leave that to the professionals.  For this particular post, I decided to make a rendition of an ahi poke dish I tried in a restaurant.  I can’t remember where I tried this poke, but if anyone recalls where it might be – please let me know.  This ahi poke is very light on seasoning, if you’ve had ahi poke in Hawaii – I think you see that a lot of times they can be pretty saucy; like me.  😛

Anyhow, for this dish – the seasoning is minimal.  I don’t have the exact ingredients I used but I do remember creating a ginger infused oil for this dish.  Then I added some onions, cucumbers, tomatoes, ahi and probably just a touch of soy and salt.  I even plated it…too sad that I don’t remember what’s in it!

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Yum.  Can someone invest money for me to run a restaurant?  Or a food truck?  Anyone?

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Japanese Udon Salad

Jun2

One of my favorite go-to recipes is this Japanese Udon Salad.  I based this recipe off of a salad I tried from Your Kitchen.  Unfortunately, I think they stopped making this salad so it’s a good thing I make this myself!  It is very easy to make, here are the ingredients:

Japanese Udon Salad Toppings!

Japanese Udon Salad Toppings!

Sliced Cherry Tomatoes

Sliced Cherry Tomatoes

Japanese Cucumbers, sliced and de-seeded

Japanese Cucumbers, sliced and de-seeded

Sliced Aburage - parboiled

Sliced Aburage – parboiled

Corn - I used canned but you are more than welcome to use fresh!

Corn – I used canned but you are more than welcome to use fresh!

Wakame

Wakame

Finished Product!

Finished Product!

I buy the fresh packaged udon noodles in the refrigerator section of the asian supermarket and cook them for about 1-2 minutes and drain them.  Then I toss all the toppings and the udon noodles with a creamy sesame dressing.  I insist on using only Kewpie Sesame Dressing.  I find that they make the best dressing, they sell it in Don Quijote and Nijiya Market but is a bit pricey.  Though it does go on sale for about $4.00 at Don Quijote from time to time.  Right before serving, I add cilantro leaves to top off the salad.  It’s a small addition but makes such a great difference.  I hope you get to try this recipe and let me know what you think!  It’s perfect for the summer – cool and refreshing!

If you ever get out to Japan, I highly suggest getting the huge bottle of Kewpie Dressing!  It is so cheap and totally worth my suitcase space/weight.

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