Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, okara lotus root mochi (thrifty recipe). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Okara Lotus Root Mochi (Thrifty Recipe) is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Okara Lotus Root Mochi (Thrifty Recipe) is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we must prepare a few components. You can have okara lotus root mochi (thrifty recipe) using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Okara Lotus Root Mochi (Thrifty Recipe):
- Prepare 100 grams Lotus root
- Prepare 50 grams Fresh okara
- Prepare 2 tbsp Water
- Get 15 grams Katakuriko
- Get 1/2 tbsp Soy sauce
- Take 1/2 tbsp Sugar
- Take 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.
Instructions 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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