My breakfast today hasn't yet included a waffle, but if this went rolling by, I'd stop most things in my life to change that. What a horrible tease if the truck didn't actually contain crisp, iron-fresh, buttery waffles. Is there a powdered sugar decal on the front hood?
At right, a moffle maker. Place in it a thick slice of mochi, the ultra-gummy pounded rice cake popular in Japan, close the lid, and voilà: a new type of treat. Word is that moffles are selling like gangbusters in Japan. And Sanyei, the company that makes the moffle-makers, is selling out of them. But you don't need a dedicated moffle-maker—bloggers in Japan are trading tips on making them in ordinary waffle-makers.
And how do you adorn it?
It is also possible to make moffle sandwiches by combining ingredients with the mochi before cooking. Alternatively, you can add sweet or salty toppings as the plain taste of mochi goes well with either. For example, a moffle can be made into a meal by adding ham and cheese to the mochi, or a dessert by putting ice cream on it.
Related
In Videos: Pounding Mochi
Moffle Maker [Amazon Japan]
Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine
By John T. Edge | Jane Barton, whom everyone seems to call the Mayonnaise Queen, has been on her feet since 4:30 this morning. Her gray hair is fashionably coiffed. She wears a paisley smock over Bermuda shorts. Her reading glasses dangle from a gold herringbone necklace. This is her 49th year of service at the Waffle Shop, a Lenten-only canteen set in the basement of Calvary Episcopal Church in downtown Memphis, Tennessee. "I've been making mayonnaise for 45 of those years," she says. "I took over when the lady who was supposed to make it broke her leg."
I forgot that such a dish of tuna salad and waffles existed—possible only in Asia—until I came across tychenyt's photo in the Serious Eats flickr pool. It may sound like a weird combination to anyone who hasn't encountered it before, but this used to be one of my favorite dishes when I lived in Taipei. Creamy tuna salad smothered into the crispy crevices of a fresh waffle...FTW!
Whether I’m pursuing goat eyeball tacos or iconoclastic farmers, my brain, nose, and palate are trained to dig out the obscure or novel. It seems I’m always on the hunt for the story about a former Wiccan high priestess CIA agent who chucked it all and became a sushi chef. What’s been there everyday just seems to fade into the background.
For example, because most of my family still resides in southeastern Michigan, I’ve been driving the stretch of I-94 between Chicago and Detroit almost every month for more than seven years. With its ubiquitous orange construction barrels, or, as we call them, Michigan flowers, and because of lobbying of Hoffaesque union folk for continued work, some part of I-94 has been under construction since my birth, which often makes it quite the haul. You’d think, as I hurtle on this five-hour trek on a regular basis, I’d be an expert on the food along this trail.
Yesterday, the Hamburger Today post about whether or not a patty melt is a hamburger (because it is served on sliced bread instead of a bun) got me thinking about how important (or not) bread is in determining whether something is a sandwich—or a hamburger, or any other food classification.
If rye bread doesn't get the same respect as a bun, then where do we draw the line?
Looking at snezhanak's plate of cranberry and sour cream waffles—seemingly glowing in some divine golden light of deliciousness—made me regret wasting calories on an egg salad sandwich for lunch. Not that I could've eaten the waffle for lunch anyway, but I could've saved mental space for it, space that is now dedicated to the question, "Why did I have to eat that egg salad sandwich?"
infraredherring made the french toast waffles from Dorie Greenspan's cookbook Waffles: From Morning to Midnight. The happy report is that they "come out deliciously eggy (like french toast) and slightly crisp around the edges (like waffles!). They were easy to make and thoroughly delicious!"
(Pancakes are more your thing? Greenspan's got you covered too, with her Pancakes: From Morning to Midnight.)
If just thinking about a cinnamon roll makes your mouth water, perhaps you should consider buying yourself this lovely cinnamon roll necklace from Pancake Meow, purveyor of scented miniature dessert jewelry. (Her cupcake and donut necklaces are equally adorable but currently out of stock, as is the waffle necklace I've got on right now.)
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