When you think of mochi, you likely think sweet. This recipe is a SAVORY mochi that celebrates the wonderful carrot in all its glory. Whether you are harvesting all your hard-earned carrots from the garden or just enjoying your local farmer’s market bounty – this veggie-forward dish is for you.
There are very few recipes that I get REALLY excited about these days, but this was one of them. I am a lover of magazines – yes, the print kind. This Food & Wine magazine recipe is a must-make.
The carrots are boiled in carrot juice to make a hyper-concentrated savory carrot mochi that pairs perfectly with the zesty and tangy pickled carrots with ginger. Topped off with fresh herbs and a crunchy pistachio dukkah – what’s not to love?
¼cloosely packed mixed fresh herbssuch as dill and mint, torn if large
Flaky sea saltoptional
Instructions
For the pistachio dukkah, crush coriander seeds and cumin seeds using a mortar and pestle, or pulse in a food processor. Transfer mixture to a small bowl; stir in your pistachios, sesame seeds, crushed red pepper, and sea salt.
For the mochi, bring carrots, 3/4 cup carrot juice, and 1/4 teaspoon kosher salt to a boil in a small saucepan over medium-high. Reduce heat to medium-low; cook, stirring and skimming foam from surface often, until carrots are very tender and liquid has almost completely evaporated, about 20 minutes.
Transfer carrot mixture to a blender (be sure to remove the top insert in lid to allow steam to escape). Add 3 tablespoons carrot juice, and place a clean towel over opening. Process until mixture is very smooth, about 2 minutes, stopping to scrape sides as needed. Add remaining 1 tablespoon carrot juice, 1/2 tablespoon at a time, if needed to thin mixture just enough for the blender to process.
Transfer carrot mixture to a medium bowl. Stir in 1 cup mochiko until just combined, and knead in bowl until a smooth, tacky dough forms, 1 to 2 minutes, adding remaining 1 tablespoon mochiko if needed to prevent dough from sticking to hands.
Divide dough into 1/2-ounce (about 1-tablespoon) pieces (22 to 24 pieces total). Roll each piece between your hands to form a 1-inch ball. Bring 3 quarts water to a boil in a large saucepan over medium-high. Stir in 3 tablespoons kosher salt. Fill a medium bowl with ice water, and set aside.
Add mochi balls to boiling water; cook, stirring occasionally, until no longer grainy in center, 6 to 8 minutes. (Mochi balls will float after about 4 minutes; continue cooking.) To test for doneness, remove 1 ball from water, cut in half, and taste for graininess. Using a spider, transfer mochi balls to prepared ice water, and let cool 2 minutes. Drain well, and transfer to a large bowl. Add oil, and toss to coat. Mochi balls can be used immediately or stored in an airtight container in refrigerator up to 24 hours. Bring to room temperature before using.
Melt butter in a large stainless steel skillet over medium-high. Cook, stirring occasionally, until butter is lightly golden, about 2 minutes. Add mochi balls, and sprinkle with remaining 1/2 teaspoon kosher salt; cook, stirring often, until balls are lightly crispy and golden, 3 to 4 minutes. Transfer to a rimmed platter; spoon brown butter in skillet over top.
Arrange roasted carrots around mochi balls on plates. Sprinkle with drained pickled carrots. Drizzle with pickling liquid and oil. Sprinkle with herbs, 1 tablespoon pistachio dukkah, and flaky sea salt, if desired. Serve immediately.
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