A Japanese water cake famed for its delicate sweetness and evaporative texture is called mizu shingen mochi. Although it requires some practice, some experimentation is definitely worthwhile. The compote should not be used in excess. You don’t want to overshadow the delicate flavor of the mochi.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 1 1/2 cups |
Ingredients
- 2 large red bell peppers
- 2 tablespoons tomato paste
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons vinegar
- 1 clove garlic
- ⅛ teaspoon cayenne pepper
- salt to taste
Instructions
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
- Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
- Refrigerate until ready to serve.
Nutrition Facts
| Calories | 60 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 72 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
It was a very easy recipe to follow. I did make the following changes only because I didn’t have mayonnaise and sour cream. The substitutes were 6% yoghurt and 1 small avocado. I added a little smoked paprika for enhancement. Lovely, served with naan bread.
Great recipe! I added feta cheese and that was the only change. Rave reviews! Everyone at the party loved it!!
Very simple and tasty recipe. A bit runny though. I will try on pasta next time too!
So I was looking for a recipe to use up some red peppers that I’ve had for a while. What better time to make this than Super Bowl Sunday? I don’t think I would change a thing. My husband really enjoyed it.
Very good. I used store bought red peppers, so they were already in vinegar. I didn’t add the extra vinegar as a result. I’m so grateful, now I don’t have to buy it anymore!
Very flavorful! I was out of sour cream, so substituted with cream cheese, but I should have softened it a bit first before putting in the food processor as the dip turned out a little lumpy. I will definitely use sour cream next time. I used a jar of roasted red peppers rather than going through the hassle of roasting my own, and on the recommendation of other reviews, I used balsamic vinegar. I would say the balsamic vinegar is the star ‘secret’ ingredient as it brings out the best of all the other flavors. Thank you for sharing, Sarah!
Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste, and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas, but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin, so I’d add a bit of cream cheese to the mix, but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis!
The roasting part took the most work, but it was worth it. The recipe wasmn’t clear on whether to cool the peppers down before placing them in the plastic bag. I was worried about melting the plastic or releasing chemicals by putting hot pepprs inside. I cooled them down a bit first and that worked fine. I substituted garlic powder, because I had no more fresh. I also used 4 tablespoons of 1/2 fat mayo and left out the sour cream. It was delicious and easy to make.
needed to add a few extra TBSP of may…delicious.
While I don’t personally like sweet dressings nor roasted red peppers, particularly. This dip was a beautiful and welcome addition to the veggie tray.
A wonderful & quick dip! I didn’t roast my own peppers for lack of time so I just used bottled pre-roasted red peppers. I also used Miracle Whip Lite and Fat Free Sour Cream. I accidently left out the cayenne pepper, but I will add it next time. It was a very nice kicky dip to have for crackers or veggies!
Awesome dip!! Followed recipe exactly and it tastes better and fresher than any of the store bought kinds I’ve had. Definately will be making this again!
Wonderful dip! I used roasted garlic as suggested above. Also roasted a small onion. Thought it was going to be too runny but after a day in the fridge it was perfect.THANKS!!
Not terrible, but not fabulous either. It was a little runny, and seemed to be lacking something in the flavour department. I’ll keep looking for a good, cheeseless dip to serve as part of an appetizer table.
Very flavorful! I used roasted garlic instead of fresh and it made a big difference.
I doubled this recipe and it worked out great. This dip has a nice little bite to it. It’s a keeper!
I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff 🙂
So, so, so, sooooo good! I used balsamic vinegar and I may have pulsed it for too long because it was a bit runny, so I threw in a lump of plain cream cheese and some parmesan. I will absolutely make this again. Great recipe!
I made this last night. It was absolutely fantastic. I will definitely make this a standard for BBQs and when I’m tasked with dip duty. It was so great! Thanks Sarah.
Although I didn’t measure anything exactly, this dip rocks! It tastes just like one that PC makes in Canadian grocery stores.