大根とあんこのおやき｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

Put rice cake flour and sugar in a bowl and mix while adding hot water little by little.
Take it out when the whole is cohesive and a little harder than the earlobe.
Spread it in a stick shape on a dusted cutting board, divide it into 6 equal parts with about 80 g, roll it up and lay it down.

Cut the dried daikon radish that has been returned to water into small pieces.
Cut the carrots into thin strips with the skin intact.
For fried tofu, drain the oil and chop it into small pieces.
Put the chopped ingredients in a bowl, add chirimen-jako and chopped kelp, and mix.

Put the dried daikon soup and (A) in a pan and bring to a boil while mixing.
When it boils, put 2 in and cover it, and simmer on low medium heat for 5 to 6 minutes. After boiling, turn off the heat and let it sit until it settles down with preheating.

Flatten 1 with your fingers, put an appropriate amount of ingredients on it, and roll it.
After rolling the bean paste, press it with your finger and spread it flat.

Warm the frying pan, spread the oil, and put the oyaki on it.
Check the degree of baking while turning it over 3 to 4 times.
When it becomes brown, turn off the heat, add water, cover and steam over low heat.
Turn it over while watching the situation every 2 to 3 minutes.
After repeating about 3 times, remove the water with high heat, reduce the heat again, remove the remaining water with kitchen paper, and finally bake it to complete.