I Eat Green

Josh Viertel, the President of Slow Food USA. Slow Food is a non-profit organization, with thousands of members around the world, that links the pleasure of food with a commitment to community and the environment. As most of you know, I am a co-chair of my local chapter, Slow Food Huntington, so Slow Food is very close to my heart, and I am thrilled to have Josh join me on the show. Peking Mochi Mochi is a Japanese rice cake made of glutinous rice, which is pounded into paste and molded into shape. You can fry it or bake it. Pre-heat oven to 450 degrees. 1- 12 oz package of Mochi- cut into1” squares 1 cup dried shitake mushrooms (or assortment) 2 carrots, chopped 1 onion, chopped 2 t. chopped garlic 2 t. grated ginger ¼ cup, plus 1 TBS reserved mushroom water 1 t. honey 3 Tbs, plus 1 Tbs Tamari 1 ½ t. organic corn starch 1 Tbs aji Mirin 1 ½ t. dark sesame oil ¼ t. hot sesame oil (or 1/8 t red pepper, optional) 2 scallions 1 Tbs chopped cilantro 1 cup baby spinach leaves ½ cup finely shredded bamboo shoots 1 Tbs chopped cilantro Olive oil Bake Mochi at 450 degrees on a cookie sheet, lined with parchment paper for 8 minutes, until puffed up. Cut each piece into 4 strips. Place dried mushrooms in small bowl and cover with boiling water. Let sit for 20 minutes. Meanwhile, in a large cast iron pan, sauté onion in olive oil for 5 minutes. Add carrots and sauté for 3 more minutes. Drain mushrooms and reserve soaking liquid. Chop the mushrooms and add to carrots and onions. Add ginger and garlic. Add mochi strips. Add 3 Tbs of tamari, the mirin, and ¼ cup of mushroom broth. Make a paste with the corn stach, the 1 Tbs tamari, honey, and 1 tbs of mushroom water. Add to pan of vegetable. Add spinach and bamboo shoots. Add dark sesame oil, hot sesame oil, and scallion. Remove from pan and garnish with cilantro.