Soft, creamy and oh, so satisfying, this delicious breakfast dish will help keep you warm on chilly winter mornings.
Makes 4-5 Servings
4 ounces brown rice mochi, cut into 4 or 5 (3 × 2 × ½-inch) pieces
4 or 5 large Chinese cabbage leaves, rinsed and left whole
Spring or filtered water
Wrap a piece of mochi in each cabbage leaf and arrange, tightly packed, in a skillet. Pour in ½ inch of water and add a generous pinch of salt. Cover and cook over medium-low heat until mochi has melted slightly and cabbage is tender, about 7 minutes. Arrange on a serving platter and serve immediately.
COOK’S TIP: If any cooking liquid remains, you can turn it into a delicious sauce by stirring in a small amount of dissolved kuzu or arrowroot and cooking until the sauce thickens into a glaze. Add a squeeze of fresh lemon juice and stir well. Spoon over stuffed cabbage and serve.