Easiest Way to Prepare Delicious For Bento and Beer Snacks Taro Root Isobe Mochi

Without fail recipe ultimate For Bento and Beer Snacks Taro Root Isobe Mochi easy, delicious, practical.

Good Evening every body, at this time you get present recipe For Bento and Beer Snacks Taro Root Isobe Mochi with 8 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 8 stages of easy cooking For Bento and Beer Snacks Taro Root Isobe Mochi.

Ingredients all For Bento and Beer Snacks Taro Root Isobe Mochi

1. Needed : Taro potatoes (Satoimo).

2. Prepare : Sake.

3. Needed : ●Katakuriko.

4. Prepare : ●Salt.

5. Needed : sheets Flavored nori seaweed.

6. Prepare : Vegetable oil.

7. Prepare : ★Mentsuyu (2x concentrate).

8. Prepare : ★Sugar.

If all ingredients For Bento and Beer Snacks Taro Root Isobe Mochi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking For Bento and Beer Snacks Taro Root Isobe Mochi

1. 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..

2. Transfer to a bowl after boiling, and mash. You can leave a bit of texture without mashing it completely..

3. Add the • ingredients, and mix throughly..

4. Lightly moisten your hand, divide into 10 equal portions, and flatten. Cut nori seaweed into approximate sizes, and stick on both sides..

5. Pour vegetable oil into a frying pan, and cook on both sides over medium heat until golden brown..

6. 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..

7. 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..

8. 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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