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Sukiyaki Stick Mochi | Transcript of Shizuru Channel's recipe by Shusaku Toba

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Shizuru Channel

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Number of View: 6,117.1万回
Number of Videos: 148本

Ingredients

Kirimochi : 6本
牛バラ肉 : 100g
薄力粉 : 適量
サラダ油 : 適量
sweet sake : 25g
(A)濃口醤油 : 25g
(A)砂糖 : 25g
(A)水 : 50g
Sliced green onion : 適量
卵 : 1個
七味 : moderate amount

Time required

20minutes

Procedure

1) 割下を作る 04:09
Put the mirin in a pot and bring to a boil.
Turn off the heat and add (A).
Heat again and simmer until the sugar dissolves.
2) Wrap beef ribs around kirimochi 05:01
Remove the kirimochi from the bag and wrap the beef ribs around it.
Sprinkle a thin layer of cake flour on a tray, put the cut rice cakes wrapped with beef ribs on top of it, and lightly sprinkle it all over.
3) 焼く 07:45
Heat the oil in a frying pan, add 2 and turn the heat to medium.
Roast while rolling so that the entire surface is browned.
When the kirimochi is browned and soft, add the warishita and simmer.
4) 盛り付ける 09:47
Take out 3 on a plate and scatter the finely chopped all-purpose green onions to complete.
Beat the eggs in another plate and add shichimi if you like.

Point

・You can make it with seasonings at home.
・Boil the mirin first to remove the alcohol and alcohol aroma.
・It looks better if you can see the edges of the kirimochi.
・Easy and simple recipes that children will love.
・If the meat to be wrapped is thick, it becomes mammoth meat.
・You can use other meat such as bacon.
・Sprinkling flour makes it easier for the warishita to stick together.
・By heating over medium heat, the kirimochi will become soft.
・Adding shichimi to the egg makes it even more delicious.
・Recommended dish for rice cake lovers all over the country.