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Before you jump to For Bento and Beer Snacks Taro Root Isobe Mochi recipe, you may want to read this short interesting healthy tips about {Make Healthy Eating A Part of Your Day-To-Day Life.
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Hence, it should be somewhat obvious that it's not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let's go back to for bento and beer snacks taro root isobe mochi recipe. You can cook for bento and beer snacks taro root isobe mochi using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare For Bento and Beer Snacks Taro Root Isobe Mochi:
- Take 10 of Taro potatoes (Satoimo).
- Prepare 1 tbsp of Sake.
- Prepare 1 tbsp of Katakuriko.
- You need 1/4 tsp of Salt.
- Provide 4 of sheets Flavored nori seaweed.
- Prepare 1/2 tbsp of Vegetable oil.
- Prepare 2 tbsp of Mentsuyu (2x concentrate).
- Provide 1 tsp of Sugar.
Instructions to make For Bento and Beer Snacks Taro Root Isobe Mochi:
- Peel the taro potatoes, and lightly rinse the slime in water. Place in a pot with enough water to cover the taro potatoes, add 1 tablespoon sake, and boil over medium heat for about 15 minutes..
- Transfer to a bowl after boiling, and mash. You can leave a bit of texture without mashing it completely..
- Add the ingredients, and mix throughly..
- Lightly moisten your hand, divide into 10 equal portions, and flatten. Cut nori seaweed into approximate sizes, and stick on both sides..
- Pour vegetable oil into a frying pan, and cook on both sides over medium heat until golden brown..
- Add the mixture, coat everything quickly, and it is done. It burns easily, so cook for a short time while shaking the pan back and forth..
- The warm and chewy texture of the taro roots and the sweet and spicy sauce draws out the deliciousness! You can enjoy it piping hot or cold..
- Mix sugar and soy sauce in a separate container without coating in the sauce, and eat! This will produce yet another different and delicious texture to enjoy..
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