Mochi Rice Cakes With Grated Daikon Radish And Natto Recipe by cookpad.japan
Mochi Rice Cakes with Okara Mochi Rice Cakes with Okara I figured I could make okara like this if I could do it with tofu. It was a huge success when I tried it out. I tried various combinations and ingredients, and came up with this recipe. It is full of dietary fiber, and great if you're on a diet. Rolling this into small balls helps the kinako stick better, and it is delicious. There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko cookpad.japan Japanese Mochi Rice Cake Gratin Japanese Mochi Rice Cake Gratin I was trying to come up with ways to use mochi cakes, and this is what I created. The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time. I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf... I wanted to make a sakura mochi easily, so I came up with this recipe. -A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red. -A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty cookpad.japan Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Easy Ohagi Rice Cakes (Mochi) using Leftover Rice I used to always toss out leftover rice, so I thought of a way to use it. In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains. In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx cookpad.japan Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always comforted when I eat this. It's my mother's flavor. In Kyoto, we use round mochi cakes for ozouni. When heating them in the microwave, watch them so that they don't puff up too much and explode. Serve the soup and mochi before the mochi becomes too soft and melts. You can use authentic, properly made dashi stock, or instant dashi stock from granules. In Step 2, when cooking the satoimo, be careful not to simmer too long or it gets salty. For an easy to make amount. Recipe by Nanaiku cookpad.japan Mochi Rice Cakes with Okara Mochi Rice Cakes with Okara I figured I could make okara like this if I could do it with tofu. It was a huge success when I tried it out. I tried various combinations and ingredients, and came up with this recipe. It is full of dietary fiber, and great if you're on a diet. Rolling this into small balls helps the kinako stick better, and it is delicious. There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko cookpad.japan Mochi Rice Cakes with Okara Mochi Rice Cakes with Okara I figured I could make okara like this if I could do it with tofu. It was a huge success when I tried it out. I tried various combinations and ingredients, and came up with this recipe. It is full of dietary fiber, and great if you're on a diet. Rolling this into small balls helps the kinako stick better, and it is delicious. There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko cookpad.japan Japanese Mochi Rice Cake Gratin Japanese Mochi Rice Cake Gratin I was trying to come up with ways to use mochi cakes, and this is what I created. The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time. I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo cookpad.japan Japanese Mochi Rice Cake Gratin Japanese Mochi Rice Cake Gratin I was trying to come up with ways to use mochi cakes, and this is what I created. The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time. I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan Soft Mochi Rice Cake with Kinako Soft Mochi Rice Cake with Kinako This is the technique we have been using for a long time at my parents' house. To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf... I wanted to make a sakura mochi easily, so I came up with this recipe. -A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red. -A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty cookpad.japan Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf... I wanted to make a sakura mochi easily, so I came up with this recipe. -A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red. -A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty cookpad.japan Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Easy Ohagi Rice Cakes (Mochi) using Leftover Rice I used to always toss out leftover rice, so I thought of a way to use it. In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains. In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx cookpad.japan Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Easy Ohagi Rice Cakes (Mochi) using Leftover Rice I used to always toss out leftover rice, so I thought of a way to use it. In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains. In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx cookpad.japan Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always comforted when I eat this. It's my mother's flavor. In Kyoto, we use round mochi cakes for ozouni. When heating them in the microwave, watch them so that they don't puff up too much and explode. Serve the soup and mochi before the mochi becomes too soft and melts. You can use authentic, properly made dashi stock, or instant dashi stock from granules. In Step 2, when cooking the satoimo, be careful not to simmer too long or it gets salty. For an easy to make amount. Recipe by Nanaiku cookpad.japan Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) Kyoto White Miso Ozouni (Mochi Rice Cake Soup for New Years) This is our family recipe for Kyoto-style white miso ozouni. I grew up eating this for years with my parents, who are both born and bred in Kyoto, and I love it. We only have this once a year at New Years, but I always comforted when I eat this. It's my mother's flavor. In Kyoto, we use round mochi cakes for ozouni. When heating them in the microwave, watch them so that they don't puff up too much and explode. Serve the soup and mochi before the mochi becomes too soft and melts. You can use authentic, properly made dashi stock, or instant dashi stock from granules. In Step 2, when cooking the satoimo, be careful not to simmer too long or it gets salty. For an easy to make amount. Recipe by Nanaiku cookpad.japan