Heat 1 tsp. oil in a medium skillet and sauté the vegetables for 4 to 5 minutes until tender. Heat the remaining oil on a pancake griddle. Sprinkle 1/4 of the grated mochi on the griddle forming a circle. Place 1/2 the sautéed vegetables on top of the mochi. Sprinkle 1/4 of the grated mochi on top of the vegetables. Press down with a spatula. Cook on medium-low for about 2 minutes or so until the mochi on the bottom sticks together. Flip the pancake over and cook another 2 to 3 minutes until mochi starts to puff. Remove and place on a plate. Repeat the steps to cook the remaining pancake. Serve with a little shoyu and finely grated fresh ginger root to dip the pancakes in.
Variations: Stuff the pancakes with cooked fruit.
Per serving - 295 calories, 7 g fat (21% calories from fat), 4 g protein, 53 g carbohydrate, 3 g fiber, 0 mg cholesterol, 8 mg sodium