田作り｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Chop the walnuts into bite-sized pieces.

Spread aluminum foil on a frying pan, add 1 and heat.
Reduce heat to medium-low.
Shake the frying pan or use chopsticks to flip the walnuts and fry for 2 to 3 minutes.
Place a strainer on a saucer in a bowl and transfer the walnuts onto it.
Shake the colander to remove the walnut skins.

Place the rice cakes in a frying pan lined with aluminum foil and fry over medium-low heat.
Shake the frying pan and use chopsticks to turn the frying pan upside down.
When the surface starts to turn a light color, remove from the heat.
2 In the same way, place the bowl on a saucer and transfer the rice cakes onto it.
Shake the colander to remove any debris.

Add (A) to a frying pan and turn on the heat over medium heat.
Bring to a boil while stirring and bring to a simmer.
Turn off the heat, add 2 and 3 and white sesame seeds, and mix well so that the ingredients and seasonings are well mixed.
Turn on the heat and heat for 30 to 40 seconds until it thickens.

Spread 4 on a cooking sheet and remove from heat.
When it cools down, serve it in a bowl and it's done.