Recipe: Delicious Mapo Potato Mochi

Mapo Potato Mochi. You can make delicious Japanese mochi snake without mochiko or rice flour. Instead, tapioca starch and mashed potato give a chewy texture. I made Japanese-style potato rice cake named imomochi, potato mochi.

Although Szechuan food is one of my favorite. These potato mochi are a savory, filling snack that will have you rethinking what a mochi can be! Jagaimo mochi is considered an oyatsu, an afternoon snack, so it's a common snack for kids to eat. You can cook Mapo Potato Mochi using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mapo Potato Mochi

1. You need 1 large of Potato.
2. Prepare 1 dash of Salt.
3. It's 1 of and 1/2 tablespoon Katakuriko.
4. Prepare 1 of Vegetable oil.
5. You need of Tofu Soboro Mapo An.
6. It's 1/2 block of Firm tofu.
7. Prepare 1/2 piece of Minced ginger.
8. It's 5 of cm Finely chopped green onion.
9. Prepare 3 of cm Minced carrots (OK if you don't have).
10. It's 1 tbsp of Vegetable oil.
11. It's 50 ml of ●Water.
12. You need 1/2 tsp of ●Weipa.
13. You need 1/2 tbsp of ●Shaoxing wine (or cooking sake).
14. It's 1/2 tbsp of Tianmianjian (or miso).
15. You need 1 tsp of ●Sugar.
16. It's 1 tsp of ●Soy sauce.
17. You need 1 tsp of ●Katakuriko.
18. Prepare 1/3 tsp of Doubanjiang (OK if you don't use).
19. Prepare 1 tsp of Sesame oil.

Mapo Tofu is a popular Chinese dish from Sichuan province. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans. A traditional Japanese Style Mapo Tofu Recipe - but with a twist! Curry powder is added for a playful, unexpected pop of flavor to this already tasty dish!

Mapo Potato Mochi instructions

1. Thoroughly drain the silken tofu (see the hints). Mince the vegetables and set aside. Combine the ● ingredients and set aside..
2. Make the potato mochi. Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot. Make into bite-sized flattened balls..
3. Heat some vegetable oil in a frying pan at low-medium heat. Fry both sides of Step 1 to a golden brown, then transfer to a plate. (Use however much oil you like ).
4. Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant..
5. Once the ginger has become fragrant add the drained tofu while smashing up with your hands. Cook on medium heat until the tofu becomes crumbly..
6. Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ● ingredients to thicken the mixture. Mix in some sesame oil and turn off the heat..
7. Pour this over the potato mochi you made in Step 3 and it's ready!.

I love this recipe as I can enjoy the kick-in-the-tongue sensation and the. Your favorite couch potato companion is now a Mochi Plush! Mochi (pronounced mo-chee) are cute round buns made of soft and chewy rice. A traditional food that is often eaten during Japanese New. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà balance of tongue tingling and spicy.

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