Electric Lunchbox #84: Pistachio Mochi

A lovely variation to the previously posted recipe for Banana Cream Mochi https://athomewiththeresa.com/2021/01/11/electric-lunchbox-83-banana-cream-pudding-mochi/

After this experiment, I can say now that you can use any flavor pudding you like to make whatever flavor chichi dango you like! I am looking at chocolate 😋 but am still wondering if it’ll be chocolatey enough…one day I’ll try it!

In the meantime, try this Pistachio version. Mildly flavored but yummy nonetheless! Very pretty light green color too!

The pudding mix I got had little pieces of pistachio nuts in it. It was delicious but be careful if you have allergies in your household like we do.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochiko rice flour

1/4 cup sugar

1 tablespoon Pistachio flavored Instant Pudding

1/2 cup water

1/4 teaspoon vanilla extract or paste

Katakuriko (potato starch) or kinako (roasted soybean flour)

3 ELB cup water to steam

Procedure:

1. Spray the medium or large ELB bowl with nonstick spray.

2. In a bowl, place rice flour,

3. Sugar,

4. Pistachio pudding mix. Mix.

5. Pour in water,

6. and mix until blended.

7. Pour mixture into the prepared bowl.

8. Cover with foil and place in the ELB base. Pour 3 ELB cups of water to the base. Cover and let steam until it shuts off, about an hour.

9. In the meantime, dust a plate with some katakuriko (potato stach), or corn starch.

10. Carefully open the ELB and check the mochi. It should look like it is pulling away from the sides of the bowl, and looks a little dry and set in the middle. Pour off any pooled water.

11. Run a knife along the edges to loosen the mochi. Invert onto the prepared plate and gently nudge it out using a rubber or silicone spatula.

12. Dust tops with more katakuriko or cornstarch.

13. Cut into bite sized pieces and roll in more katakuriko.

14. Cool completely and enjoy!

Electric Lunchbox #83: Banana Cream Mochi

I didn’t realize a lot of you like Mochi as much as I do! Because of that, I’ll feature a few more Mochi recipes so you guys can make it at home!

These are called Chichi Dango, colorful, sometimes flavored, little pieces of chewy, yummy, rice-based Japanese sweets. It is made with sweet rice flour, sugar, water, pudding mix powder, and vanilla. After done, it will be super sticky so you roll it in kinako, which is toasted soy bean flour. If that is not available, use katakuriko – potato starch. If you still don’t have that, you can use tapioca or cornstarch.

I found some banana cream flavored instant pudding mix so I used that for this recipe. I hope you like this!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochico rice flour

1/4 cup sugar

1 tablespoon instant banana cream pudding and pie filling

1/2 cup water

1/2 teaspoon vanilla paste or extract

1/4 cup kinako, katakuriko, tapioca starch or cornstarch

Procedure:

1. Spray bowl with nonstick spray.

2. In a bowl, place mochiko,

3. sugar,

4. Banana cream flavored instant pudding mix,

5. water,

6. and vanilla paste.

7. Mix well until blended completely.

8. Pour mixture into prepared bowl. Cover with foil and place in the ELB. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

9. Carefully open the ELB and check if the mochi is pulling from the edges and top looks dry. Sprinkle the top lightly with kinako or katakuriko .

10. Using a sturdy rubber or silicone spatula, run it around the edges of the mochi and then run it under to release it from the bowl. Invert onto a plate sprinkled with kinako or katakuriko.

11. Sprinkle top with more kinako or katakuriko.

12. Using a plastic knife, cut the mochi into bite sized pieces.

13. Dust with more kinako or katakuriko to prevent them from sticking to each other.

14. Serve and enjoy!

Electric Lunchbox #81: Daifukumochi or Daifuku

Happy New Year’s Day my friends!

Here’s to hoping 2021 will behave and allow us to go back and do what we used to do – enjoy life with people that matter, get together with family, eat together, and travel all over collecting memories to cherish forever.

Back to food…and ELB…today I will show you how to make one of my favorite sweets in the ELB.

Daifukumochi or daifuku (literally “great luck”), is a Japanese sweet made from sweet rice flour. It is formed into a round mochi then stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans and sugar. Daifuku is a popular wagashi in Japan, and often served with green tea.

I made this in the ELB since mochi is traditionally served for New Year in Japan. The actual mochi for New Year’s is a block of pounded sweet rice, which cannot be made in the ELB. I do have a mochi maker, it cooks the soaked rice and pounds it perfectly so you don’t have to. All I do is pat it into a rectangle and slice. Then eat, of course! 😊

This sweet mochi is served all year round as a snack. I love eating it and I can finish a package of 6 in one sitting. It’s that good! Or bad….

You can also wrap a clean, dry, fresh strawberry with the red bean paste before wrapping in the mochi. That is a real treat specially if the strawberry is ripe and sweet.

I hope you enjoy this little Japanese dessert/snack! I tried to make it real easy using readily available ingredients. 😊

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup mochiko rice flour

2 1/2 tablespoons sugar

Pinch salt

1/2 cup water

Katakuriko (Potato starch), for dusting

1/4 cup red bean paste

3 ELB cups water for the base

Procedure:

1. Place the rice flour in the large ELB bowl.

2. Add the sugar and salt next.

3. Pour in water.

4. Slowly stir the mixture.

5. Keep stirring until the mixture becomes thick and well blended.

6. Cover the bowl with foil and place the bowl in the ELB base. Pour 3 ELB cups of water in the base, cover and let steam until done, about 1 hour.

7. In the meantime, pour some katakuriko (potato starch) in a plate and set aside.

8. Roll up a tablespoon or so of red bean paste into balls. Make 4 of these. Set aside.

9. When the ELB shuts off, carefully open it and drain any liquid on top of the mochi.

10. While hot, divide the mochi into 4 pieces using a butter knife. D

11. Dust your fingers with katakuriko.

12. Working quickly, while the mixture is hot, scrape 1 portion of the mochi into your hands and stretch it out a little.

13. Place 1 red bean paste ball in the middle and pull edges over, pinching to seal. Roll into a ball, dusting with katakuriko as needed.

*I was rushing to leave when I made this so apologies for the irregular shapes. It took me less than 5 minutes from the time I took the mochi from the ELB to taking this final photo. I might re do the photo when I get another chance to make these leisurely *

14. Give the mochi one final roll in the katakuriko, place on a serving dish, and devour!

Japanese Potato Salad

Try this Japanese Potato salad as a side for your Holiday meals!

Do you like potato salad? I know I LOVE starchy potato salad in all it’s variations!

This is a very tasty, Japanese style potato salad recipe. The potatoes are steamed to a point that it is soft enough that you can mash them, but you don’t, so you have some smooth mashed potatoes (from mixing) and chunks at the same time. Add in some ham, chopped boiled eggs, sliced cucumbers, and sliced carrots and this is nothing like your average potato salad! 😋

Serve it as a side to your main meals like any other potato salad. I sometimes grab a bowl of this straight from the fridge and eat it while watching TV, or reading. Or try it as a sandwich filling between two super soft and milky Japanese style pullman bread – yum!

Ingredients:

3-4 potatoes, peeled, cubed, and steamed until soft

1 cucumber, thinly sliced

1/2 cup carrot, thinly sliced

¼ cup sliced onions

1 – 2 cups chopped ham

2 hard boiled eggs, roughly chopped 

1/2 – 1 cup Kewpie Japanese mayonnaise

1 tsp white vinegar 

1 tsp hot mustard 

1/2 – 1 teaspoon salt

Paprika, to serve

Procedure:

1. Steam the cubed potatoes until fork tender. Set aside to cool.

2. Thinly slice the cucumbers, onions, and carrots. I use a mandolin or a food processor to do this. I used Persian Cucumbers in this recipe as they are thin skinned and small enough that I just wash and slice them. Makes life easy!

3. Place sliced vegetables in a bowl and sprinkle with 1 teaspoon salt. Toss gently and set aside for a few minutes until it weeps. Then grab a handful of veggies, squeeze tightly and place in another bowl. Repeat with the remaining salted vegetables.

4. Chop ham into bite sized pieces. They look nice when the sizes are identical, but if not, that’s okay too! It’ll still be delicious!

5. Now grab a big bowl, and mix everything together. Mix well, taste and adjust seasoning if needed.

6. Refrigerate until cold. Sprinkle with paprika just before serving. Serve and enjoy!

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Electric Lunchbox # 66: Mabo Tofu, Korean Style

I wanted to make Japanese style mabo dofu but didn’t have some of the ingredients. No problem, I’ll make it Korean style!

You can definitely up the spice on this one if you want by adjusting the amount if gochugaru (red pepper flakes). I want to taste my food with a little spice but I’m not a fan of tasting ONLY hot and spicy 🌶!

If you prepare rice in the little bowl, you’ve got yourself a delicious meal with just a little time spent preparing it.

Hope you like it!

PS: I will post the Japanese style Mabo Dofu once I get all the ingredients I need!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 teaspoon garlic powder

1/2 teaspoon minced ginger

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon gochugaru (use less (1/4 tsp) if you don’t want it too spicy)

1 teaspoon minced, dried onion

1/3 cup beef broth

1-2 teaspoons gochujang

1 teaspoon soy sauce

1 tablespoon cornstarch

1/2 teaspoon toasted sesame oil

1/3 cup ground beef

1/2 cup cubed tofu

Chopped green onions, for serving

3 ELB cups water in the base

1. Mix everything but the beef and tofu in the big or medium sized ELB bowl. mix well to blend all the flavors together and dissolve the cornstarch.

2. Add the beef and tofu and grntly stir to mix.

3. Place the bowl in the ELB base. * you can also prepare rice in the small bowl using 2 ELB cups rice, rinsed and drained with2 ELB cups water.

4. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

5. Carefully open ELB, check food for doneness and adjust seasoning to taste.

6. Serve hot and enjoy!

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Electric Lunchbox #61: Stuffed Bellpeppers

Stuffed bell peppers, with a Japanese twist. This is how I make our stuffed peppers at home to bake in the oven, but I adapted it to be made in the ELB.

Bull-dog sauce is the sweet, salty sauce served with Tonkatsu or Chicken Katsu when you order it from the restaurant. Mix it with the ketchup and you’ve got an extra delicious layer to this dish!

It was a tight squeeze, but I managed to fit 2 filled peppers in the large ELB bowl. Each was a half of a large bell pepper. Depending on your hunger level, it can be a meal for 1 or 2.

If you prep this the night before, please keep it cold until just before steaming, for safety.

I hope you’ll like it!

*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little ELB cup included with the lunchbox. It holds 40ml.*

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You’ll need the following for the stuffed peppers:

1/3 – 1/2 cup ground beef

1 large egg, beaten

2 tablespoons chopped onions

1 tablespoon ketchup

1 tablespoon Bull-dog sauce

1/3 – 1/2 cup panko bread crumbs

1/4 teaspoon salt

Pinch of ground black pepper

1 large green bell pepper, cut in half crosswise, insides removed (or 2 smaller ones, tops and insides removed)

For topping:

1 – 2 tablespoons Bull-dog sauce

1 – 2 tablespoons ketchup

This is a big green bell pepper, cut in half, seeds and insides removed.

Procedure:

1. In a small bowl, combine beef, egg, onion, 1 tablespoon ketchup, 1 tablespoon Bull-dog sauce, panko, salt, and pepper.

2. Stuff mixture evenly between the green bell peppers.

3. Place the stuffed peppers in the big bottom bowl of the ELB, it will be a snug fit. Push, push!

4. Cover bowl with foil and place in the ELB base. Add 3 ELB cups water to the base, cover and let steam until it shuts off, about 1 hour.

5. Carefully remove the cover and the foil. Check meat for doneness, adding more time if needed.

* I use this thermometer to check if the ground meat is done, 160F according to the handy chart that’s printed on it. Perfect so I don’t misplace it!*

Bull-dog sauce…and I think I need to buy more ketchup!

6. In a small bowl, combine equal amounts of Bull-dog sauce and ketchup. About 1 tablespoon each is good enough unless you want a lot of sauce.

7. Spoon sauce on top of the stuffed bell peppers and serve hot! Enjoy!

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Sourdough Discard: Scallion Pancakes

When you keep a sourdough pet, you tend to have a lot of discards when you need to refresh, or “feed” your sourdough before using. They’re called “discard”, but I do not discard them at all. There are a lot of different kinds of food that you can make using it. I am constantly trying new ways to incorporate them in my cooking and will be posting recipes when the experiments are successful.

This is my easiest recipe for using up those discards. It also uses a lot of it so feel free to collect them in a jar in the fridge to make enough of these pancakes to share. Honestly, I sometimes feed my sourdough a lot to be able to prepare more of this – it’s that good!

This recipe makes about 3 to 5 pancakes, depending on how small or big you make them. Feel free to double the quantities to make more.

Serve as a snack, breakfast, or a side with stir fries or braised dishes.

You’ll only need a few ingredients:

Pancakes:

1 cup discard

2 tablespoons water

1 teaspoon toasted sesame oil

1/2 teaspoon grated ginger

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon pepper

Oil for frying

1 bunch scallions, sliced

1/4 cup black and white sesame seeds

Dipping sauce:

1/4 cup soy sauce

1/2 tsp sesame oil

1/2 tsp rice wine vinegar

1/2 tsp sugar

1 tsp asian chili sauce, optional

1. In a bowl, mix together discard, water, sesame oil, ginger, baking soda, baking powder, salt, and pepper.

2. Place about a teaspoon of cooking oil in a fry pan and heat over medium heat. Pour 1/4 to 1/3 cup batter in and sprinkle with sliced scallions and sesame seeds.

3. After about 2 – 3 minutes, turn the pancake over to cook the other side about 2 – 3 minutes more, until cooked through.

4. Mix the ingredients for the sauce in a small bowl. OR if you don’t want to mess with other ingredients, just plain soy sauce will do as dipping sauce. Serve with pancakes.

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Ono Broiled Sushi

This is yet another recipe I picked up from my time at Brentwood UCLA. I believe we had it at a potluck when I was fairly new, maybe around 2005. I called it “deconstructed sushi” yet it was a lot more than that. It has sushi rice, kani, shiitake mushroom, nori…but it also has sour cream, mayo, and furikake. It is just so good you’ll have to try really hard to stop yourself from eating the contents of the whole pan. Luckily, it makes a lot so there is enough to share…with your closest, most dearest family/friends.

You can definitely add chopped avocados, chopped mangoes, gari, takuan, kimchi…whatever you like in your sushi. Or serve them on the side. I do this a lot, make the recipe my own by adding more of what I like to eat. I hope you’ll try this easy recipe and let me know what you think!

9 shiitake mushrooms, soaked then squeezed of excess water and chopped
8 oz imitation crab meat, shredded
1 cup sour cream
1 cup mayonnaise
4 cups rice, freshly cooked and seasoned*
1 bottle (1.7 – 1.9 oz) Nori Fumi Furikake
Korean style nori, to serve

*Sprinkle just cooked rice with about 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Mix well.

In a medium bowl, combine sour cream and mayo. Add chopped mushrooms and crab meat. Mix well. Set aside.

Spread the hot, seasoned rice in a 13”x9” pan and sprinkle furikake evenly over rice. Drop crab mixture all over the rice and spread evenly. Broil until browned, about 6-8 minutes.

Serve warm with nori. To eat, scoop some (make sure to reach all the way to the bottom of the pan!) onto a piece of nori, fold nori over and eat! Or you can cut big squares of the sushi and serve on individual plates with nori on the side.