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Mochi Pancakes with Vegetable Filling

Prep Time

15 min

Cooking Time

20 min





  • 1/4 cup onion, diced

  • 1/4 cup mushrooms, sliced thin

  • 1/4 cup carrots, sliced into thin match sticks

  • 1/2 cup cabbage, finely shredded

  • 1/2 cup mung bean sprouts

  • water

  • dark sesame oil

  • 1/2 pound plain mochi, coarsely grated

  • 1/2 sheet nori, toasted and cut into thin strips shoyu/soy sauce


  1. Brush a small amount of oil in a skillet and heat saut6 the onions for 1 to 2 minutes. Add the mushrooms and saute 1 minute. Add the carrots, cabbage, and mung bean sprouts. Add enough cold water to just coat the bottom of the skillet. Cover, reduce the flame to medium-low, and simmer for 3 to 4 minutes. Remove the cover, sprinkle several drops of soy sauce over the vegetables, and mix in. Cook 1 minute more. Place the cooked vegetables in a bowl.

  2. On a heated, dry pancake griddle, place 1/4 cup coarsely grated mochi, forming a circle or pancake shape. Spread 1 to 2 Tablespoonfuls of die sauteed vegetables on top of the mochi. Sprinkle several strips of nori over the vegetables. Next, quickly sprinkle another 1/4 cup grated mochi on top of the vegetables and nori to create a sandwich effect.

  3. By now the bottom layer of the mochi should have melted and browned slightly. Flip the pancake over and brown the other side. The mochi will melt completely, encasing the vegetable filling. Remove and arrange on a serving platter. Repeat until all ingredients have been used. Serve hot.


Michio and Aveline Kushi

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