night I packed this I was feeling all hardcore. I had
two new recipes I was gonna make, and they were gonna
be totally kickin'. Plus, one of them was all seasonal
too. I made this on March 2, and March 3 is
Hina Matsuri, the Japanese Dolls' or Girls' Festival. I was gonna
make hishimochi, the special rice cakes for that festival.
Well, the first thing I made was the omurice,
because it was dinnertime. Omurice is an omelet stuffed
with stir-fried rice and eaten with ketchup. Sounded
like the kind of thing that could go wrong any number
of ways, but it came out tasty and almost picture-perfect
on the first try. Wow! That made for a good dinner.
And then I realized that I couldn't put the omurice
into the box in its pristine, uncut state. How would
I eat it with chopsticks? I ended up gently but firmly
pressing it to get the rice to stick together, then
cutting it up into bite-sized squares to put into the
box. They stayed together, mostly, so no problem there.
Keeping the omelet company is some obimake
enoki and edamame.
On the other side is the rice portion. At the top
is some... well, it's sort of a rice cracker thing,
but I don't find it that thrilling. A page described
how to make little rice munchies by forming small balls
and putting them in the toaster oven until they dry
out. These came out nondescript, so we'll see if I can
come up with a recipe worth posting later. The stuff
on the bottom... well, hishimochi is three-layered,
tricolored diamond-shaped rice cakes. I could find no
recipes anywhere for that, so I figured I'd just fake
it by making colored baked mochi. I found an easy-sounding
recipe, and followed it. I separated the batter into
three batches and added cherry syrup to the first one
to make it pink, vanilla to the white part, and green
food coloring to the third. I poured them into a greased
pan as directed, making three stripes of color. Hey,
the flag of Italy! For fun I added chocolate chips along
the top. Then I baked it as directed. But when I took
the pan out I saw that the mochi had browned a bit.
Hmm... well, no biggie. I tried to cut the diamond
shapes. The knife wasn't cuttin'. Instead of the soft,
chewy mochi I knew, I had hard stuff that cracked and
broke when I levered it out with the knife. So, guess
what, I invented mochi brittle!
And it's actually really tasty, all crunchy and sweet-but-not-too-sweet.
So, even though the recipe was technically a failure,
I'm posting it anyhow.