|This is the kind that I buy, but there are other kinds out there.|
I usually cut the mochi in quarters or in half when I pan fry it. Be careful not to let the mochi touch because they will stick together:
Cover the pan, turn the heat down low and cook for about 4 - 5 min. Then flip the mochi pieces over and add a couple of drops of Shoyu (organic soy sauce) to them.
Cover and cook for another 4 - 5 minutes and then transfer to a plate.
Drizzle with Brown Rice Syrup, pure Maple Syrup or Agave Nectar and serve hot.
Mochi will be ooey gooey and delicious!
|The last time I made Mochi, I ate it with scrambled tofu - so good!|
|But this morning I ate it with this.|
I cut up some cantaloupe and grapes, sprinkled some ground flax seed, coconuts, and goji berries and added about two tablespoons of the blueberry yoghurt. It was so good and so filling! I made the yoghurt with avocado, fresh-squeezed orange juice, blueberries, cinnamon, vanilla and agave nectar. The Blueberry Yoghurt comes from Polly Noble's 7 Day Quickstart the beginners guide to eating more raw.
So, even though I wasn't eating one of the more decadent breakfast choices I mentioned earlier, this was so good that I kind of wanted to eat the same thing for lunch! I didn't though. Ha!
What's your favorite breakfast food?