#dessert #Sweets #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

豆腐もち | 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

お気に入りに追加

Easy recipe at home related to cooking researcher / Yukari's Kitchen

Number of Subscribers: 150.0万人
Number of View: 3.1億回
Number of Videos: 2,354本

Ingredients

Silken tofu : 150g
片栗粉 : 大さじ3
Sugar (for soybean flour) : 大さじ1
きな粉(きな粉用) : お好み
醤油(磯辺焼き用) : 大さじ1
Chopped seaweed (for Isobe-yaki) : 少々
Sesame oil (for Isobe-yaki) : 少々

Time required

30minutes

Procedure

1) (Kinako) Make dough 00:52
Open the tofu in a bowl, mash it with a whisk and smooth it with a strainer.
Add potato starch while sieving and mix with a whisk.
Add sugar and mix until the sugar dissolves.
2) (Kinako) Heat and knead the dough 02:12
Heat in a 600w range for one and a half minutes. (First time)
Knead evenly with a wooden spatula, and after mixing to some extent, switch to a rubber spatula and knead further to crush the lumps. (First time)
Heat again in the 600w range for one and a half minutes. (Second time)
Knead well again with a rubber spatula. (Second time)
3) (Kinako) Form and finish 03:50
Put the mochi in cold water, grab the mochi while cooling it, pour an appropriate amount between your fingers, and cut it into pieces of your choice.
Place the shredded mochi on a pad or the like.
Finally, sprinkle the soybean flour as you like.
4) (Isobe-yaki) Make dough 05:35
Smooth the tofu in the same way as in 1, add the potato starch and soy sauce, and mix.
5) (Isobe-yaki) Heat and knead the dough 06:38
Knead in the same procedure as 2.
6) (Isobe-yaki) Form and finish 07:48
Cut into strips to the desired size in the same way as in 3, and sprinkle with chopped seaweed or sesame oil as you like.

Point

・ The amount of tofu and potato starch, which are the ingredients, is for 4 pieces for kinako or isobe-yaki. If you want to make both, double 300g.
・ If the tofu is watery when you open it, use kitchen paper to remove the water. ・ If you use a mixer to crush the tofu, it will be finished smoothly without straining, which will save you time.
・ Mix the sugar in the dough for soybean flour until the texture disappears.
・ You don't have to wrap it when you put it in the microwave. ・ The dough for soybean flour has sugar added and the mochi itself is sweet, so you can eat it as it is.