Carpaccio (Japanese-style scallop carpaccio) | Low-carb restaurant / Masa's recipe transcription
Low-carb restaurant / masa Time required : 10minutes
Warabimochi of tofu | Transcription of Yu you's recipe
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Ingredients
- Tofu : 200g
- potato starch : 50g (about 5 tbsp + 2 tsp)
- Milk or water : 1/2 tbsp
- Kinako : 2 tablespoons
- sugar : 2 tbsp (adjust to your liking)
- Brown sugar : 50-60g
- water : 50cc
Time required
25minutes
Procedure
-
1)
Make warabi mochi with tofu
00:53
Make the tofu into a smooth paste with a whisk, mix it well with potato starch, and heat it in a microwave oven at 500w for 2 to 2 and a half minutes. After heating, knead well while it is still hot, add water or milk when it is settled to a certain extent, and heat again in the microwave at 500w for 1 minute. After heating, mix well while hot. Place the plastic wrap on a vat or plate, spread the warabi mochi flat, and cool in an ice cube or refrigerator.
-
2)
Make honey
03:06
Put brown sugar and water in a pan and heat over low to medium heat until it thickens while crushing the sugar.
-
3)
Cut the warabi mochi and sprinkle it with soybean flour.
04:09
Wet the knife and cut the warabi mochi. Pass the warabi mochi through the flour mixed with soybean flour and sugar, serve and sprinkle with honey.
Point
Use a whisk to stir the tofu until it becomes a smooth paste.
Add milk, if any, or water, if not, to the dough for warabi mochi.
Cool the mochi wrapped in plastic wrap in an ice cube or refrigerator.
If the brown sugar does not dissolve completely, add 1/2 to 1 tablespoon of water.
You can add black honey as you like.
The time required does not include the time it takes to cool the warabi mochi.
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