serves 1-2
1/3 package/4ounce mochi, Grainaissance whole-grain original mochi, cut into 1inch square
2 large collard green leaves, coarsely chopped
4 scallions, cut into 2 inch long
several thin slices of winter squash
1-2 table spoons sesame oil
tahini mixture
2 tablespoons tahini
2 teaspoons shouyu
1/4 teaspoon chili paste
1 teaspoon mirin or 1/2 teaspoon agave nectar
1/3 cup water
To make a tahini mixture, in a small bowl put all ingredients except water and stir well. Add water little at a time, stir, to make thin sauce. Set a side.
Heat sesame oil in a heavy skillet over medium heat, place winter squash slices in a single layer and cook until lightly brown. Add collard green and scallion, keep stirring up side down to coat the oil to vegetables. When vegetables become softer and reduce its volume, place mochi squares on top of vegetables, reduce heat and pour tahini mixture over vegetables and mochi.
Cover and simmer 7-10 minutes or until mochi melts and becomes soft.
