Sunday, December 1, 2019

Jason's Mochi Rice Stuffing

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.


Annie said...


Anonymous said...

This is one of my favorite dishes!
Have it several times a year!
Something like Kat's ume takikomi gohan. Dangerous, I could eat the whole pot!

Anonymous said...

Oh my!!! Looks onolicious.


Anonymous said...

V: I have a different and easier take on this lup chong rice. Mochi rice however much you want or need, lup chong sliced up, shiitake soaked - prefer sliced and soft. Measure 1 cup chicken brother per cup of rice, then add little bit like 1/4 cup of shiitake leftover water. After washing mochi rice, add everything and just cook in rice cooker. When pau top with green onions and chinese parsley. So ono when the lup chong is steamed right along and the rice absorbs all the oils and taste. I use to use this as a party rice and so simple. Oh and leave space for the rice and shiitake to puff up in the rice cooker, so if 3 cups will puff up to about 4 -N

jalna said...

Annie, totally!

V, I love it too.

Izsmom, yes.

N, thank you!

Honolulu Aunty said...

Yum! I would just have that with some takuan and I would be a happy camper.

I am going to try N's easy version one of these days. Yum yum yum!

Chet Colson said...

Yah, the lup cheong defitnitely makes the dish so Ono.

Anonymous said...

To clarify: Both types of rice go in together? Thanks. Sounds ono!

Kay said...

Ah ha! This is very similar to the mochi rice stuffing I made. My recipe adds cilantro and a little sugar. I don't add water chestnuts, but that sounds like a wonderful idea! I'll try to remember to do that next year.

K and S said...

sounds similar to a mochi rice dish that my mom used to make, she used chicken broth & lup cheong as well as water chestnuts :)

Anonymous said...

Thanks, N, I cook in the rice cooker too with everything inside, even char siu and ham! that shiitake water sounds like the bomb. Thanks for the idea.

jalna said...

Aunty, me too.

Chet, I agree.

Anon, yes.

Kay, adding cilantro sounds good.

Kat, very similar yah.

V, you guys making me ono for more!

Susan said...

I’ve never heard about Mochi Rice, but the lup cheong with hot rice 👍🏼, oh my it’s so yummy. (I don’t eat it anymore.)

Leslie's pics said...

oooh I should try this....except switch out the lup cheong for something else. blech

jalna said...

Susan, it's stickier and sweeter than regular rice.

Les, LOL.