Easiest Way to Prepare Yummy Okara Lotus Root Mochi (Thrifty Recipe)

Okara Lotus Root Mochi (Thrifty Recipe). Grate the lotus root, then add the okara, water, and katakuriko, and mix until even. The Best Lotus Root Recipes on Yummly Marinated Lotus Root, Lotus Root Soup, Lotus Root Chips.

Chewy Okara Adzuki Mochi Recipe by cookpad.japan. Mochi Recipe, Sweets Recipes, Desserts, Anko, Japanese Sweets, Cooking Time, Great Recipes, Food To Make, Homemade. This lotus root stir fry recipe has a delightful mixture of textures and flavors, and it's incredibly tasty considering how simple it is. You can cook Okara Lotus Root Mochi (Thrifty Recipe) using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Okara Lotus Root Mochi (Thrifty Recipe)

1. You need 100 grams of Lotus root.
2. You need 50 grams of Fresh okara.
3. You need 2 tbsp of Water.
4. You need 15 grams of Katakuriko.
5. You need 1/2 tbsp of Soy sauce.
6. It's 1/2 tbsp of Sugar.
7. You need 1/2 tbsp of Mirin.

Lotus roots are the stem of the lotus plant. These stems can grow quite long underwater (several feet!), with segments that look almost like connected links of sausage. Store lotus root in a cool place, such as the refrigerator. Prepare within one week of purchase.

Okara Lotus Root Mochi (Thrifty Recipe) step by step

1. Grate the lotus root, then add the okara, water, and katakuriko, and mix until even..
2. Heat in a microwave for 1 minute and 30 seconds at 500 W. Remove and mix well..
3. Repeat Step 2 twice (microwave a total of 3 times)..
4. Form the mixture into patties of desired sizes..
5. Fry both sides in a frying pan until golden brown. Add soy sauce, sugar, and mirin and coat the patties in the sauce..
6. You're done! They're chewy and delicious. You can also flavor these with miso, or add them to hot pots..

Before incorporating in a recipe, rinse lotus root with cool water. Then use a sharp vegetable peeler or paring knife to remove the reddish-brown exterior from the lotus root, leaving the white interior exposed. Lotus root also has an incredibly unique texture because even after cooking, it retains its crunchiness while staying tender. Today I'm going to share Because lotus root can oxidize after it is exposed to the air, we typically submerge it in the water with a little bit of vinegar or pickled in a vinegared sauce. Lotus root powder, which the Chinese also eat for its medicinal effects, is simply lotus root that's been dried and finely ground.

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