Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Isobe Mochi
By: Connor
Ingredients
- 300g silken tofu
- 8 tbsp potato starch
- 3 tbsp Mirin
- 3 tbsp soy sauce
- Oil for frying
- Nori sheets
Product used in recipe
- OBENTO - MIRIN SEASONING
Method
- Whisk tofu until smooth
- Stir in potato starch with tofu until mixture is thick and sticky
- Preheat a pan with a thin layer of oil
- Use a tablespoon to dollop batter into 6-8 portions into pan.
- Fry until golden brown and crispy on each side
- Combine soy sauce and Mirin, and pour into pan. Let it bubble and reduce. Glaze the mochi with the sauce
- Take the mochi out of the pan, and use Nori sheets as makeshift edible napkins to not get sauce on your hands and eat.
