Herb Mochi (kusamochi)

SERVES 4. Parboil chicory 10-20 seconds in lightly salted water and plunge into cold water. Add water to shiratamako a little at a time, mixing and kneading with your hand to make a smooth mixture. The aim is a mixture that is firm, smooth, and soft--like your earlobe, as the Japanese say. Be careful when adding water--toward the end, a little goes a long way. A Tbsp or 2 more than 1 cup may be necessary. Line steamer with a clean kitchen towel or 2 layers of cheesecloth, then place it on medium-high heat. Break shiratamako mixture into 1 1/2-inch (4cm) rough lumps and place lumps in hot steamer. Cover with ends of cloth and steam 10-15 minutes, until soft throughout. The steaming transforms the shiratamako mixture into a form of mochi(glutinous rice) cake. While steaming, finely chop parboiled chicory and then grind in a suribachi grinding bowl or mortar (or use processor to cut it very finely, but do not puree). Add steamed mochi to suribachi and mix with pestle until chopped green is evenly distributed in the tacky mass (or use a processor for this, working carefully). Dredge [sprinkle or sift] a working surface (or baking pan) generously with cornstarch, place green mochi on cornstarch, and dredge entire mochi surface. Shape either into a single flat rectangle or small rounds, as you like. Eat immediately with sweet asuki bean paste (anko), soy powder (kinako), yuzu citron and sweet miso, jam, marmalade, or whatever you like. This can also be toasted just like mochi. Keeps 2-3 days.