Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mochi rice cakes with grated daikon radish and natto. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Mochi Rice Cakes with Grated Daikon Radish and Natto is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Mochi Rice Cakes with Grated Daikon Radish and Natto is something that I have loved my whole life.
Great recipe for Mochi Rice Cakes with Grated Daikon Radish and Natto. We just finished pounding mochi, and tried eating it like this for lunch and it was delicious. If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. Remove and place on a paper towel to drain the excess oil.
To begin with this recipe, we have to first prepare a few ingredients. You can have mochi rice cakes with grated daikon radish and natto using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Mochi Rice Cakes with Grated Daikon Radish and Natto:
- Get 6 pieces Mochi
- Make ready 6 cm Daikon radish
- Take 3 packs Natto
- Get 1 Green shiso leaves or nori seaweed
- Prepare 1 dash Soy sauce
Smooth mochi made from locally-grown Yamagata rice matches very well with the large soy beans used in the natto. Add the stir-fried shrimp and shiitake mixture and chopped spring onion leaves. To adjust the consistency of the dough, add a little of the shrimp and shiitake broth. You can pile up your mochi with.
Instructions to make Mochi Rice Cakes with Grated Daikon Radish and Natto:
- Bring a pot of water to the boil, put in the mochi, and follow the package instructions to soak the mochi until soft, about 2 to 3 minutes.
- Drain the daikon radish. Mix the natto well. Finely shred the shiso leaves.
- Transfer the mochi to a plate and place the natto, grated daikon radish and shiso leaves on top. If sauce came with the natto, add that too. Drizzle on a little soy sauce and serve.
To adjust the consistency of the dough, add a little of the shrimp and shiitake broth. You can pile up your mochi with. Pure mochi rice mochi, described in this article, dries out very fast, and has to be eaten when just freshly made, or allowed to dry out (as it is for mochi cakes or mochi used as ceremonial decorations, e.g. kagami-mochi used at New Years). It is then re-constituted by grilling and/or cooking in liquid, such as soup. Many Japanese like to eat Natto with soy sauce and grated daikon radish or "Daikon Oroshi (大根おろし)", which has a refreshing flavor that calms a characteristic smell of Natto.
So that is going to wrap this up for this special food mochi rice cakes with grated daikon radish and natto recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
