Easiest Way to Spring Eating on a Dime [Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed

Easiest Way to Spring Eating on a Dime [Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed Delicious, fresh and tasty.

[Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed. Among them, my favorite way to enjoy mochi is "isobe-yaki (or isobe-maki)" which is one of the most traditonal and popular recipes. Just bake mochi in the oven till it gets soft and swollen, dip it in soy sauce and wrap it with nori seaweed. Great recipe for Potato Mochi Dumplings with Cheese.

You can use cream cheese instead.

Alternatively, wrap the soy sauce seasoned mochi with a piece of crisp seasoned dried seaweed (ajinori).

For variation, try a sweet version of this dish by mixing equal parts of granulated white sugar and soy sauce to make a quick sauce and drizzle over pan-fried mochi instead of soy sauce.

You can have [Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of [Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed

1. You need of Potatoes.

2. It’s of sheets Flavored nori seaweed.

3. It’s of Katakuriko.

4. You need of Butter (or margarine).

5. Prepare of Salt.

6. It’s of Soy sauce.

This easy fried Daikon Mochi using a fresh and juicy daikon radish is a Japanese-style Chinese Turnip Cake or radish cake also known as "law bok gow." Originally, turnip cake is steamed in a container but today we're pan-frying it to make quick and easy daikon mochi.

Omu-rice is one of the most popular Japanese one-plate dishes at home and restaurants.

For me, it's best for a weekend brunch.

It's easy, tasty, filling and doesn't require special ingredients.

[Farmhouse Recipe] Isobe-yaki Fried Potato Mochi Wrapped with Seaweed instructions

1. Peel the potatoes, and place them in enough water to cover them. Boil until a skewer pierces through. Drain the water, and mash..

2. While Step 1 is still hot, add the katakuriko and salt, and mix and knead well. Divide into 4 portions, and roll into balls..

3. Heat the butter in a frying pan. Fry the Step 2 top surface for 3 minutes, and flip. Cover with a lid, and fry another 3 minutes over low medium..

4. Brush generous amounts of soy sauce on both sides, wrap with nori seaweed, and its done..

5. Try these Potato Mochi Dumplings with Cheese

https://cookpad.com/us/recipes/170088-potato-mochi-dumplings-with-cheese.

And no need to wash lots of dishes afterwards!

Aburaage (deep fried tofu) adds a rich taste to simple vegetable miso soup.

Carrots, aburaage (deep fried tofu), konnyaku (jelly-like food made from konjac potato), shimeji mushroom and scallion.

Autumn is the best season to enjoy mushrooms.

So today, I used all these mushrooms - maitake, shimeji, enokidake and oyster mushrooms - to make kinoko-jiru!!