For Bento and Beer Snacks Taro Root Isobe Mochi
For Bento and Beer Snacks Taro Root Isobe Mochi

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, for bento and beer snacks taro root isobe mochi. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

For Bento and Beer Snacks Taro Root Isobe Mochi is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. For Bento and Beer Snacks Taro Root Isobe Mochi is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. 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 make For Bento and Beer Snacks Taro Root Isobe Mochi:
  1. Take 10 Taro potatoes (Satoimo)
  2. Make ready 1 tbsp Sake
  3. Prepare 1 tbsp ●Katakuriko
  4. Get 1/4 tsp ●Salt
  5. Get 4 sheets Flavored nori seaweed
  6. Make ready 1/2 tbsp Vegetable oil
  7. Take 2 tbsp ★Mentsuyu (2x concentrate)
  8. Take 1 tsp ★Sugar
Instructions to make 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.

So that is going to wrap it up with this special food for bento and beer snacks taro root isobe mochi recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!