Rice Cakes in Dashi Stock (Mochi Agedashi)

Perfect for New Year using leftover rice cakes.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 1 Cook: 15 min

Ingredients

Rice cake 1
Potato starch as required
Noodle stock (mentsuyu) 2 tbsp
Mooli as required
Spring onion 1/2
Vegetable oil as required

Method

1
Use the ready rice cakes that are already scored to split into four. Dredge with the potato starch.
2
Put the oil in a pan and heat to 100C then add the rice cake and fry for 4-5 minutes. If the oil is too hot or you fry for too long, the rice cake will start to melt so take care.
3
Transfer the rice cake to kitchen paper to remove excess oil.
4
If the noodle broth is concentrated, add water to get the preferred consistency and depth. Heat the broth and pour over the rice cakes in a serving bowl and garnish with chopped spring onion and grated mooli.

Tips & Note

Rice Cakes in Dashi Stock (Mochi Agedashi)

Perfect for New Year using leftover rice cakes.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 1

Cook: 15 min

Ingredients

Rice cake 1
Potato starch as required
Noodle stock (mentsuyu) 2 tbsp
Mooli as required
Spring onion 1/2
Vegetable oil as required

Rice Cakes in Dashi Stock (Mochi Agedashi)

Recipe ID :2271 Posted on 29 DEC 2016

Serves 1

Cook 15min
views 7,116
printed 3

saved 0

Perfect for New Year using leftover rice cakes.

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Ingredients

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1
as required
2 tbsp
as required
1/2
as required

Method

Cook
15min
1
Use the ready rice cakes that are already scored to split into four. Dredge with the potato starch.
2
Put the oil in a pan and heat to 100C then add the rice cake and fry for 4-5 minutes. If the oil is too hot or you fry for too long, the rice cake will start to melt so take care.
3
Transfer the rice cake to kitchen paper to remove excess oil.
4
If the noodle broth is concentrated, add water to get the preferred consistency and depth. Heat the broth and pour over the rice cakes in a serving bowl and garnish with chopped spring onion and grated mooli.
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