Description :

Spring carrots are celebrated three ways in this recipe from 2021 F&W Best New Chef Gaby Maeda: rolled into chewy mochi dumplings, pickled, and roasted. Using the signature method she came up with at State Bird Provisions in San Francisco, Maeda makes bouncy carrot mochi from scratch by combining fresh carrot puree with mochiko, sweet rice flour, then fries them in butter to give them a crispy-chewy texture. Served alongside her pickled carrots, pistachio dukkah, and roasted carrots, the dish is a riot of color, texture, and flavor. You will only need 1 tablespoon of the dukkah for this recipe. Try the rest sprinkled on top of steamed rice or roasted vegetables, or transform a simple green salad by mixing in a few tablespoonfuls of this crunchy, aromatic seasoning.

Direction :

Make the Dukkah:

1. Coarsely crush coriander seeds and cumin seeds using a mortar and pestle. Transfer mixture to a small bowl; stir in pistachios, sesame seeds, crushed red pepper, and flaky sea salt. (Dukkah can be stored in an airtight container up to 5 days.)

Make the mochi:

1. Bring carrots, 3/4 cup carrot juice, and 1/4 teaspoon kosher salt to a boil in a small saucepan over medium-high. Reduce heat to medium-low; cook, stirring and skimming foam from surface often, until carrots are very tender and liquid has almost completely evaporated, 18 to 24 minutes.

2. Transfer carrot mixture to a blender, and remove top insert in lid to allow steam to escape. Add 3 tablespoons carrot juice, and place a clean towel over opening. Process until mixture is very smooth, about 2 minutes, stopping to scrape sides as needed. Add remaining 1 tablespoon carrot juice, 1/2 tablespoon at a time, if needed to thin mixture just enough for the blender to process.

3. Transfer carrot mixture to a medium bowl. Stir in 1 cup mochiko until just combined, and knead in bowl until a smooth, tacky dough forms, 1 to 2 minutes, adding remaining 1 tablespoon mochiko if needed to prevent dough from sticking to hands.

4. Divide dough into 1/2-ounce (about 1-tablespoon) pieces (22 to 24 pieces total). Roll each piece between your hands to form a 1-inch ball. Bring 3 quarts water to a boil in a large saucepan over medium-high. Stir in 3 tablespoons kosher salt. Fill a medium bowl with ice water, and set aside.

5. Add mochi balls to boiling water; cook, stirring occasionally, until no longer grainy in center, 6 to 8 minutes. (Mochi balls will float after about 4 minutes; continue cooking.) To test for doneness, remove 1 ball from water, cut in half, and taste for graininess. Using a spider, transfer mochi balls to prepared ice water, and let cool 2 minutes. Drain well, and transfer to a large bowl. Add oil, and toss to coat. Mochi balls can be used immediately or stored in an airtight container in refrigerator up to 24 hours. Bring to room temperature before using.

6. Melt butter in a large stainless steel skillet over medium-high. Cook, stirring occasionally, until butter is lightly golden, about 2 minutes. Add mochi balls, and sprinkle with remaining 1/2 teaspoon kosher salt; cook, stirring often, until balls are lightly crispy and golden, 3 to 4 minutes. Transfer to a rimmed platter; spoon brown butter in skillet over top.

Assemble the dish:

1. Arrange roasted carrots around mochi balls on platter, discarding garlic and thyme. Sprinkle with drained pickled carrots. Drizzle with pickling liquid and oil. Sprinkle with herbs, 1 tablespoon pistachio dukkah, and flaky sea salt, if desired. Serve immediately.

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