Make the mochi balls:
Mix the shiratama
esame oil.
Place the mochi on the oiled pan, and
Prepare Mochi Mochi marinade and marinate chicken over
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Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
Mix Mochi and baking powder in a bowl.
Beat eggs and add milk them add Mochi mixture.
Add butter, sugar and vanilla.
Mix well.
Pour into pan.
Bring water and syrup to a boil.
Lower the heat and gradually pour in the mochi flour, stirring constantly.
Mix hard and well. Mixture will harden rapidly.
Form into small patties.
If desired an (sweet bean filling) can be filled into each patty.
To add color, add a few drops of food coloring to the syrup before adding the mochi flour.
3 to 5 minutes. Pour mochi mixture into a spherical mold
nch baking pan.
Mix mochi flour with baking powder. Set
Mix ingredients.
Knead and wrap the dough in a wet cloth. Steam for 30 minutes or until mochi is translucent.
After steaming, put the mixture into a bowl and pound for about 5 to 10 minutes.
Place the dough in a pan or board that has been sprinkled with potato starch.
Cut into desired size.
In
a
microwavable bowl, mix sugar and mochi-ko first, then add
water and stir until smooth.
Cover with Saran Wrap, cook on High
for 3 minutes and stir smooth.
Cover again and cook additional\t2
minutes,
or
until\tdone, and stir until smooth. (It's
easier using a wooden mallet type stick if one is available,\tif
not,
a
wooden spoon will do.)
Mix together mochi-ko, Jell-O and sugar; stir in nectar and water.
Mix
well.\tPour
into
greased
9 x 13-inch Pyrex dish and
cover\ttightly
with
foil.
Bake in 350\u00b0 oven for 1 hour. Keep
foil\ton for additional 15 minutes.
Uncover, but cool thoroughly\tbefore\tcutting.
Cut into desired shapes or sizes, using
cornstarch
to
coat
lightly in order to handle them without sticking to the dish you wish to set upon.
Soak mushrooms in warm water for 20 minutes, then cook.
Line bottom of rice cooker with rice.
Add mochi rice, chicken broth, and crumbled bouillon.
Steam.
Mix remaining ingredients into steamed rice.
Serve hot or cold.
se it, look for the Japanese type in Oriental shops.
ot, boil water and add Japanese soy sauce until re-boiled
boil.
Add the Japanese noodles to the pan and
rain excess oil.
Mix Japanese mayonnaise, 2 tablespoons honey, Dijon
br>Serve the curry over Japanese rice.
ypes of bean sauces (like Japanese miso paste, Chinese brown bean
Combine water, soy sauce, Chinese cooking wine and sugar.
Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
Add the marinade beef and stir-fry until it is cooked about 3 minutes.
Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
Add beaten egg in the wok and cover for 2 minutes.
Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.