When Zac Young challenged the Next Chefs to make their 'signature' cookie, I will admit that I was a little perplexed. Though the challenge did not have to be a cookie, we were encouraged to think outside the box and be original. I think that what I made says a lot about me as The Aimless Cook. It's simple and straight forward, has fun with flavors and is very satisfying and comforting... all in one bite. Hope you enjoy this.
1 Medium, sliced into half lengthwise (1 Block of Mochi used)
For the sweet miso butter topping
1⁄4 Cup (4 tbs)
For the garnish
1 Teaspoon (as required)
1 Teaspoon, shredded (as required)
1⁄2 Teaspoon (as needed)
1. Take a block of mochi and slice it into half lengthwise. Each half should be a 1/4-inch thick.
2. Take a non-stick dry pan and heat it up to a medium heat and add the mochi slices and toast it. Flip sides frequently to make sure they toast evenly.
3. In a mixing bowl, combine softened butter, shiromiso, sugar and vanilla extract. Whisk together till you get a whipped butter icing consistency.
4. Assemble by laying the toasted mochi on a serving plate, topped with a generous serving of the sweet miso butter followed by a touch of soy sauce.
5. Finish with a sprinkle of sesame seeds and shredded nori.
6. Serve fresh.
The mochi slices can be toasted under the broiler or a grill or even a waffle maker as an alternative to using a frying pan.
What is your signature cookie, which represents you? Jay thinks out of the box and makes his 'signature' cookie as “The Aimless Cook.” A Korean inspired cookie, it is simple, with amazing contrasting flavors and textures that makes one satisfying and comforting bite. Imagine the delicate balance of savory and sweet, brought together by a rice miso butter, add to that the satisfying toasted rice flavor and the textures of crispy and chewy, all in one delicious bite!