Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, okara lotus root mochi (thrifty recipe). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Grate the lotus root, then add the okara, water, and katakuriko, and mix until even. The Best Lotus Root Recipes on Yummly Marinated Lotus Root, Lotus Root Soup, Lotus Root Chips.
Okara Lotus Root Mochi (Thrifty Recipe) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Okara Lotus Root Mochi (Thrifty Recipe) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook okara lotus root mochi (thrifty recipe) using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Okara Lotus Root Mochi (Thrifty Recipe):
- Take 100 grams Lotus root
- Prepare 50 grams Fresh okara
- Make ready 2 tbsp Water
- Make ready 15 grams Katakuriko
- Take 1/2 tbsp Soy sauce
- Make ready 1/2 tbsp Sugar
- Get 1/2 tbsp Mirin
Lotus roots are the stem of the lotus plant. These stems can grow quite long underwater (several feet!), with segments that look almost like connected links of sausage. Store lotus root in a cool place, such as the refrigerator. Prepare within one week of purchase.
Steps to make Okara Lotus Root Mochi (Thrifty Recipe):
- Grate the lotus root, then add the okara, water, and katakuriko, and mix until even.
- Heat in a microwave for 1 minute and 30 seconds at 500 W. Remove and mix well.
- Repeat Step 2 twice (microwave a total of 3 times).
- Form the mixture into patties of desired sizes.
- Fry both sides in a frying pan until golden brown. Add soy sauce, sugar, and mirin and coat the patties in the sauce.
- You're done! They're chewy and delicious. You can also flavor these with miso, or add them to hot pots.
Before incorporating in a recipe, rinse lotus root with cool water. Then use a sharp vegetable peeler or paring knife to remove the reddish-brown exterior from the lotus root, leaving the white interior exposed. Lotus root also has an incredibly unique texture because even after cooking, it retains its crunchiness while staying tender. Today I'm going to share Because lotus root can oxidize after it is exposed to the air, we typically submerge it in the water with a little bit of vinegar or pickled in a vinegared sauce. Lotus root powder, which the Chinese also eat for its medicinal effects, is simply lotus root that's been dried and finely ground.
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