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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, for bento and beer snacks taro root isobe mochi. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

For Bento and Beer Snacks Taro Root Isobe Mochi is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. For Bento and Beer Snacks Taro Root Isobe Mochi is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook for bento and beer snacks taro root isobe mochi using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make For Bento and Beer Snacks Taro Root Isobe Mochi:
  1. Get 10 Taro potatoes (Satoimo)
  2. Make ready 1 tbsp Sake
  3. Make ready 1 tbsp ●Katakuriko
  4. Take 1/4 tsp ●Salt
  5. Get 4 sheets Flavored nori seaweed
  6. Get 1/2 tbsp Vegetable oil
  7. Prepare 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’s going to wrap this up with this special food for bento and beer snacks taro root isobe mochi recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!