For Bento and Beer Snacks Taro Root Isobe Mochi
- 10 Taro potatoes (Satoimo)
- 1 tbsp Sake
- 1 tbsp Katakuriko
- 1/4 tsp Salt
- 4 sheets Flavored nori seaweed
- 1/2 tbsp Vegetable oil
- 2 tbsp Mentsuyu (2x concentrate)
- 1 tsp Sugar
- 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.
- Transfer to a bowl after boiling, and mash.
- You can leave a bit of texture without mashing it completely.
- Add the ingredients, and mix throughly.
- Lightly moisten your hand, divide into 10 equal portions, and flatten.
- Cut nori seaweed into approximate sizes, and stick on both sides.
- Pour vegetable oil into a frying pan, and cook on both sides over medium heat until golden brown.
- 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.
- 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.
- 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.
potatoes, sake, katakuriko, salt, vegetable oil, sugar
Taken from cookpad.com/us/recipes/153320-for-bento-and-beer-snacks-taro-root-isobe-mochi (may not work)