For Bento and Beer Snacks Taro Root Isobe Mochi

Name: For Bento and Beer Snacks Taro Root Isobe Mochi
Yield: 3 servings
Cuisine: American
Ingredients: 10 Taro potatoes (Satoimo); 1 tbsp Sake; 1 tbsp ●Katakuriko; 1/4 tsp ●Salt; 4 sheets Flavored nori seaweed; 1/2 tbsp Vegetable oil; 2 tbsp ★Mentsuyu (2x concentrate); 1 tsp ★Sugar

cookpad.japan @cookpad_jp

I love taro potatoes. I like them in stew, but I also make them for bento, as beer snacks, and as a regular side dish for meals. I think I first began flavoring them lighter when I stopped breast feeding. Serving them as a snack will also make kids happy .

You can also use frozen taro potatoes . Just adjust the boiling time (until you can pierce through with a toothpick). These are easy to roll with moisten hands. I used 2x concentrated Mentsuyu noodle sauce without diluting, Please adjust to suite your tastes. This flavoring combination goes well with rice too. Recipe by Toiroiro

cookpad.japan @cookpad_jp

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Ingredients

3 servings

10Taro potatoes (Satoimo)
1 tbspSake
1 tbsp●Katakuriko
1/4 tsp●Salt
4sheets Flavored nori seaweed
1/2 tbspVegetable oil
2 tbsp★Mentsuyu (2x concentrate)
1 tsp★Sugar

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Steps

1

Peel the taro potatoes, and lightly rinse the slime in water. Place in a pot with enough water to cover the taro potatoes, add 1 tablespoon sake, and boil over medium heat for about 15 minutes.
2

Transfer to a bowl after boiling, and mash. You can leave a bit of texture without mashing it completely.
3

Add the • ingredients, and mix throughly.
4

Lightly moisten your hand, divide into 10 equal portions, and flatten. Cut nori seaweed into approximate sizes, and stick on both sides.
5

Pour vegetable oil into a frying pan, and cook on both sides over medium heat until golden brown.
6

Add the ★ mixture, coat everything quickly, and it is done. It burns easily, so cook for a short time while shaking the pan back and forth.
7

The warm and chewy texture of the taro roots and the sweet and spicy sauce draws out the deliciousness! You can enjoy it piping hot or cold.
8

Mix sugar and soy sauce in a separate container without coating in the sauce, and eat! This will produce yet another different and delicious texture to enjoy.