Recipe: Tasty Shrimp in the Style of Sakura Mochi

Albert Burgess
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Recipe: Tasty Shrimp in the Style of Sakura Mochi
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Recipe: Tasty Shrimp in the Style of Sakura Mochi Delicious, fresh and tasty.

Shrimp in the Style of Sakura Mochi. Great recipe for Shrimp in the Style of Sakura Mochi. I was chosen to be a cooking monitor. The theme was "Spring Potluck Recipes to Enjoy with Kirin Free Beer." So I made these snacks that resemble sakura mochi to match the theme.

Add shrimp to cooking oil and fry until shrimp become opaque and the crust is golden brown.

Adding the sakura shrimp after the rice has cooked, and heating to steam them just a little bit, helps improve the overall flavor of the dish.

Make sure to carefully follow the lengths of time shown.

You can cook Shrimp in the Style of Sakura Mochi using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Shrimp in the Style of Sakura Mochi

  1. Prepare 4 of Potatoes.

  2. Prepare 12 of Boiled and hulled shrimp.

  3. Prepare 8 grams of Dried sakura shrimp (tiny dried shrimp).

  4. Prepare 3 tbsp of Katakuriko.

  5. You need 1 of Salt and pepper.

  6. Prepare 6 of Shiso leaves.

  7. Prepare 1 of Vegetable oil.

Easy Sakura Mochi with chewy and sticky rice cake on the outside, and sweet red bean paste filling on the inside!

It's rolled into beautiful pink mochi balls and covered with an edible pickled cherry blossom leaf.

This Japanese dessert recipe is quick to make at home and perfect for celebrating the spring season or other special occasions.

Place sugar and water in a bowl and add a bit of red color to make a light coloring.

Shrimp in the Style of Sakura Mochi instructions

  1. Peel the potatoes and cut into four pieces each. Wrap in plastic wrap and heat in the microwave. Mash them while theyre still hot. (I used a tupperware made for parboiling).

  2. Use a mortar or similar utensil to finely grind the dried sakura shrimp. Add the sakura shrimp and katakuriko to the potatoes and mix together well. Season with a generous amount of salt and pepper..

  3. Divide into 6 equal portions and wrap each between 2 pieces of boiled shrimp. Shape them neatly..

  4. Put a generous amount of oil into a frying pan and pan-fry the potato balls. Slowly cook over low heat..

  5. When both sides have become lightly browned, remove from the frying pan and heat in the microwave for 1 minute. (Theyll become quite sticky.) Wrap each in a shiso leaf and they're all done..

  6. Here is a related recipe: "Tri-Colored Dumplings",.

https://cookpad.com/us/recipes/150598-tricolor-potato-balls-for-cherry-blossom-viewing.

Add the domyoji ko and mix.

Bring to a boil and cover.

In contrast, the Kansai style is called "Domyouji (道明寺)".

This name comes from the temple where the glutinous rice to make the sakura mochi was often eaten as non-perishable food.

In this style, the glutinous rice is steamed, dried, and coarsely ground, and takes the form of a manjū with a filling of red bean paste.