Scroll below for photos.
Greg bought three types of mochi for our first moffle adventure – plain, red bean, and mungwort. The process of making moffles (and oohhing over their transformation in the waffle iron) was more fun than actually eating them.
Robyn summed it up accurately, saying they, “tasted like crispy rice bits.” Granted, we did little in the topping department which was our fault. You could really go all out with these…honey, butter, NUTELLA, sugar. Or go savoury with the ham and cheese route. Moffle sandwiches!
Here’s the red bean and mungwort mochi…almost pau.
Acutally, the moffles just bored us and failed to capture interest for long.
So Greg topped pieces of mochi with bitty butter pats and toasted away.
We enjoyed these much more
And then it was onto real food!
Greg, the waffle genius, and now, okonomiyaki master did all the cooking that night – many props to him for keeping our bellies full and happy…
…with plenty of pork…
…and even more kewpie mayo – huzzah!
I’d say it was a pretty swell night ^_^