Mapo Potato Mochi Recipe by cookpad.japan
Cooking Instructions 1 Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside. 2 Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls. 3 Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like ) 4 Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant. 5 Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly. 6 Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat. 7 Pour this over the potato mochi you made in Step 3 and it's ready! 1 Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside. 1 Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside. 2 Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls. 2 Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls. 3 Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like ) 3 Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like ) 4 Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant. 4 Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant. 5 Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly. 5 Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly. 6 Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat. 6 Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat. 7 Pour this over the potato mochi you made in Step 3 and it's ready! 7 Pour this over the potato mochi you made in Step 3 and it's ready! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Buffalo Chicken Dip Superbowl Sausage dip Delicious Protein Packed Brownies (w/o the protein powder!) Quinoa, Corn & Bean Salad White Chocolate Raspberry Muffins #2 Buffalo Chicken Dip Superbowl Sausage dip Delicious Protein Packed Brownies (w/o the protein powder!) Quinoa, Corn & Bean Salad White Chocolate Raspberry Muffins #2 Atsuage, Potato, & Ground Pork Simmered in Miso Scrambled Firm Tofu and Chicken Lasagna for Christmas Dinner Milky Mini Ice Cream with Jasmine Tea Artichoke Spinach Dip Super Easy Tips for Store-Bought Instant Yakisoba Caprese-Style Tomato and Avocado Cold Pasta Creamy Sesame Tofu Soy Milk Soup with Lots of Chinese Cabbage Rich and Chewy Gateau Chocolat Made with Silken Tofu Atsuage, Potato, & Ground Pork Simmered in Miso Scrambled Firm Tofu and Chicken Lasagna for Christmas Dinner Milky Mini Ice Cream with Jasmine Tea Artichoke Spinach Dip Super Easy Tips for Store-Bought Instant Yakisoba Caprese-Style Tomato and Avocado Cold Pasta Creamy Sesame Tofu Soy Milk Soup with Lots of Chinese Cabbage Rich and Chewy Gateau Chocolat Made with Silken Tofu