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Fried rice cake with seafood bean paste | Kottaso Recipe's recipe transcription

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Mochi : 5-6 pieces
Shiitake mushroom : Four
Frozen shrimp : Appropriate amount
Frozen squid : Appropriate amount
Sake (for shrimp squid) : Appropriate amount
Potato starch (for shrimp squid) : Appropriate amount
carrot : One
Chinese cabbage : 1/4 piece
Ribs : 300g
Sake (for meat seasoning) : a little
Salt and pepper (for meat seasoning) : a little
Potato starch (for meat seasoning) : Appropriate amount
Wood ear : Appropriate amount
Sesame oil (for stir fry) : Appropriate amount
water : 400㏄
(A) Sake : 50cc
(A) Soy sauce : 25㏄
(A) Chinese seasoning : 1 tablespoon
(A) Oyster sauce : 1 tablespoon
Black pepper : a little
Quail eggs : Appropriate amount
Water-soluble potato starch : Appropriate amount
Fried oil : Appropriate amount

Time required

30minutes

Procedure

1) Prepare 00:16
Take the shiitake mushroom shaft and slice it into thin slices. Add sake to the thawed shrimp and squid and mix. Peel the carrots and cut them into strips. Rinse the Chinese cabbage with water, remove the core, and chop it into 3 cm pieces. Put pork, sake and salt and pepper in a bowl and knead, then put potato starch and knead again. Sprinkle with watered shrimp and potato starch. Put the wood ear back in the water.
2) Fry the ingredients 06:03
Put sesame oil in a heated frying pan, add pork and fry. When the fire is about 70-80%, add the shrimp and squid. When the fire is on, add carrots and shiitake mushrooms. When the oil turns, add the root side of the wood ear and Chinese cabbage. When the ingredients are mixed, add Chinese cabbage leaves and water.
3) Finish the eight treasures 08:46
Add (A) and simmer until the Chinese cabbage is tender. When the bulk is reduced and the heat goes through and the water rises, add black pepper and quail eggs, reduce the heat to low, and add water-soluble potato starch. After mixing, thicken over high heat.
4) Fry mochi 11:52
Fry rice cakes cut into easy-to-eat pieces in oil at 170-180 ° C. When the slightly swollen part is lightly fried, give it to the bat. Drain the oil, pour the eight treasures on a plate, and you're done.

Point

Thaw shrimp and squid well when using frozen ones.
After tasting, add sugar when the sweetness is not enough, and add soy sauce when the saltiness is not enough.
Since Chinese cabbage produces water, it is better to thicken it firmly.
If you like, add a little sesame oil at the end to bring out the scent.
You can enjoy it refreshingly by adding vinegar.