My nephew Jason (Daniel's brother) made this for Thanksgiving, and you know how I just love anything mochi. It was also one of the first things that I ate, just like Daniel's cake.
Jason got the recipe from a coworker.
Mochi rice stuffing
3 cups (the rice measuring cup not actual cups) mochi rice
1.5 cups (the rice measuring cup not actual cups) white rice
1 package lup cheong (or 2 depending on what you like)
1/2 pkg bacon
1 can sliced water chestnuts, drained
1 packages of sliced, dried, shiitake mushrooms
8 green onions
¾ cup shoyu
30 min to 1 hour before cooking, wash and soak rice, rehydrate mushrooms in a large bowl of water.
Start the rice cooker about 15 minutes before you start the rest of the prep.
Slice the bacon and lup cheong into 1/8 to 1/4 inch pieces. Drain and chop mushrooms (I usually go for 1-2 cm pieces, but whatever). Drain and chop water chestnuts in a food processor.
While rice is cooking, cook the bacon in pan over medium heat until bacon begins to brown. Drain all but 3 TBSP oil (or you can leave it in - I usually just leave it in). Add the lup cheong to the pan and brown. Add mushrooms, water chestnuts and green onions to cook briefly. Add shoyu and mix well.
After rice has cooked and cooled briefly, combine the bacon mixture and rice between two aluminum disposable roasting pans. Mix to evenly distribute the mixture. Cover the pans with foil and bake in a 350 degree oven for 1/2 hour.
