Too mochi, we like it!
Not a full blogpost this one but a nod to joyful unexpected visits from family and how food makes everything even better!
London Daughter turned up this weekend in Berwick. Wonderful.
As well as a wild Saturday night scoffing spag bol and playing Monopoly Deal we (London Daughter) cooked up Meera Sodha’s vegan sweet potato yaki mochi with black sesame sauce from Issue No.181 of Guardian Feast.
London Daughter fancied sweet mochi but we had two sweet potatoes along with the bag of glutinous rice flour left from creating Ottolenghi’s chocolate and coconut mochi roulade a while back. So, Meera’s savoury sweet potato yaki mochi trumped Tim Anderson’s strawberry and red bean paste mochi dumplings from his marvellous book Nanban.
These fab crispy-chewy, stretchy-springy orange patties of delight are like a cross between pancakes and hash browns. The black sesame sauce is the perfect accompaniment – except my blender refused to grind the sesame to the glistening smoothness of Meera’s. At least not without melting its engine.
We served our yaki mochi with a salad of broad beans and courgettes from the garden – blanched, doused in lemon juice and a splash of olive oil, fresh chilli, salt and pepper. It turned out to be the perfect accompaniment.
Garden fresh: blanched broad beans and courgette with chilli, lemon juice, olive oil and seasoning 
Original recipe:
Meera Sodha – sweet potato yaki mochi with black sesame sauce
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