"Taro rice cake" recipe! Easy to peel with lentin
|material ( For 2 people )|
|potato starch||2 tsp|
|Soy sauce||1 tablespoon|
|sweet sake||1 tablespoon|
Introducing the "taro mochi" recipe that is recommended for both snacks and sake snacks. The plump and chewy texture and the fragrant, sweet and sour mitarashi sauce are intertwined, and it's very delicious!
Taro rice cake
materialClick here for what to prepare.
2-3 taros, 2 teaspoons of potato starch
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1 tbsp water
Appropriate amount of oil
How to makeWash the taro, remove the mud, wrap it in plastic wrap, and heat it in the microwave for 3-4 minutes.
It's OK when the toothpicks are soft enough to pass through the taro. Be careful of burns and peel. You can use kitchen paper to squeeze it by hand.
While warm, crush the taro with a fork or masher.
When smooth, add potato starch and mix well.
Divide the dough into 3-4 equal parts, mold them flat, and bake them on both sides in a frying pan heated with oil. If the dough is difficult to roll on your hands, moisten your hands a little or use a spoon to make it easier.
After baking to a brownish brown color, add soy sauce, mirin, sugar and water and simmer.
When the sauce is thick and entwined, serve it on a plate and you're done!
What is the taste of taro mochi?It's delicious! It's fragrant the moment you put it on your cheeks, and when you chew it, it's cheek-mochi! The subtle sweetness of taro and the sticky umami are complemented by the sweet and sour mitarashi sauce. It's sticky like mochi, so it's light but I'm glad that you can get a feeling of fullness!
"Taro mochi" is addictive with its sticky and plump texture and sweet and sour taste, and you can eat it endlessly. You can easily peel it off by chinning it in the microwave, so it's a snack that you can make quickly without any hassle. Please try!