Okara Mochi with Rice Bran
Okara Mochi with Rice Bran

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, okara mochi with rice bran. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

You might know Korean rice cakes as 'mochi'. You've probably tasted or seen mochi ice-cream or seen it at your local Asian grocery store. Mochi, or Japanese rice cakes, is one of Japan's favorite foods.

Okara Mochi with Rice Bran is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Okara Mochi with Rice Bran is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook okara mochi with rice bran using 11 ingredients and 11 steps. Here is how you cook that.

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The ingredients needed to make Okara Mochi with Rice Bran:
  1. Get 50 grams ●Fresh okara
  2. Prepare 3 tbsp ●Rice bran ※Refer to Step 8
  3. Take 2 and 1/2 tablespoons ●Katakuriko
  4. Get 1 pinch ●Salt
  5. Make ready 80 ml ●Water
  6. Get 1 tsp Sake
  7. Get <Rice bran powder> (optional)
  8. Get 1 tbsp Rice bran (parch in advance) ※Refer to Step 8
  9. Take 1/2 tbsp Kinako
  10. Prepare 1 tbsp Sugar (I used a low calorie sweetener called Lakanto S, but use your choice of sweetner)
  11. Take 1 pinch Salt

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Luiz came across Japanese Mochi Cheesebreads during a recent trip to Japan.

Instructions to make Okara Mochi with Rice Bran:
  1. Put all ● ingredients in a heatproof container and mix well. Cover the container loosely with plastic wrap and heat in a 500W microwave for 1 minute and 30 seconds.
  2. Add sake and knead (as shown in the photo). Cover with plastic wrap again and heat for 40 more seconds.
  3. After it cools to the touch, moisten your hands, tear the mochi into bite-sized pieces, then they're ready to serve. I used rice bran powder for the right one in the picture.
  4. They're also delicious coated in kinako & sugar (mixed at a 1:1 ratio). I recommend this for those who are eating rice bran for the first time.
  5. Make healthy oyaki by combining the mochi with simmered hijiki seaweed or simmered kiriboshi daikon, then frying them in frying pan. Use any sauce you like. They are delicious sprinkled with curry powder.
  6. The mochi are best eaten with vitamin C. Try sprinkling on a refreshing drink powder such as [Hi Lemon] or [Lemon Tea].
  7. Vary the way to serving them by filling them with adzuki and roasting them, or by serving them with a mitarashi-dango-like sauce.
  8. I used parched rice bran, which I dry roasted for about 2 minutes over low heat. I recommend parching it after you purchase it.
  9. By the way, 2 teaspoons of rice bran have the same amount of nutrition as 1 rice bowl full of brown rice.
  10. Also try the following recipes: [Tofu Mochi with Rice Bran], - - https://cookpad.com/us/recipes/149597-tofu-mochi-with-rice-bran
  11. [Soft Milk Mochi with Rice Bran]. - - https://cookpad.com/us/recipes/149599-soft-milk-mochi-with-rice-bran

Similar to the Brazilian Pão de Queijo, but made with glutinous The most common use for mochiko is mochi (Japanese rice cake). I have been able to find Mochiko Sweet Rice Flour in the international section of larger grocery. Mochi, the tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture. The preparation of mochi starts with a time-consuming process of pounding boiled or steamed rice, usually the glutinous mochigome variety until it forms into a thick and homogenous paste. Okara or soy pulp is the insoluble carbohydrate residue that is left over after the production of soymilk or tofu.

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