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Kiriboshi daikon radish mochi | Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

dried radish : 1 bag (50g)
(A)水 : 100ml
(A)醤油 : 小さじ1
shiratama flour : 100g
tofu : 1/2丁(175g)
green onion : 適量
salt : 小さじ1/4
ごま油 : 適量
酢醤油 : 適量

Time required

20minutes

Procedure

1) season 02:03
Lightly wash the dried daikon radish and drain.
Mix dried daikon radish and (A).
2) make seeds 02:32
Cut the dried daikon radish finely with kitchen scissors.
Mix dried daikon radish with rice flour and salt.
Add the drained tofu and knead by hand.
Mix green onions.
Roll into 6 to 8 pieces and make seeds.
3) to steam 05:53
Pour sesame oil into a hot frying pan.
Arrange the seeds on the frying pan.
Lightly press the dough with a spatula to adjust the thickness.
Cover the frying pan and let it steam for 3 minutes over low heat.
Turn the tane over and steam for another 3 minutes.
4) 盛り付ける 07:41
Serve on a plate.
Finished with vinegar soy sauce.

Point

・If the dried daikon radish is large, it will be difficult for the seeds to clump together, so cut it into small pieces.
・You can increase the amount of dried daikon radish if you like.
・By mixing kiriboshi daikon radish and shiratama flour before tofu, the dough will come together easily.
・The tofu can be either silken tofu or cotton tofu.
・By adjusting the thickness when baking the seeds, it will be easier for the fire to pass through.
・Put your chopsticks into the dough and if the dough doesn't stick to it, it's done.