Recipe - Mochi With Sea Vegetable

1 pack Mochi (7 oz); cut in 8
pieces
2 tablespoon Soy sauce
2 Nori sheets; toasted

Place mochi in a peheated, lightly oiled skillet, cover and cook over low
heat until they soften and begin to puff up. Turn once to prevent burning.

Lightly brush with soy sauce on both sides.

Cut nori sheets in half and then into 2" strips.

Wrap one strip of nori around the center of each mochi piece and serve.

Per serving: 57 cal; 2 g prot; 44 mg sod; 12 g carb; .3 g fat; 0 mg chol;
11 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini