大根餅の作り方！混ぜて焼くだけで簡単！材料費も安くてヘルシーです！驚くほど、もっちもち食感がやみつきになる！-How to make Radish Mochi-【料理研究家ゆかり】

大根餅の作り方！混ぜて焼くだけで簡単！材料費も安くてヘルシーです！驚くほど、もっちもち食感がやみつきになる！-How to make Radish Mochi-【料理研究家ゆかり】

Today I made daikon rice cakes. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home Please subscribe to my channel Today I would like to make daikon cakes.

This dish is made with grated daikon radish, and I would like to introduce two patterns of seasoning. The ingredients are easy to find and very simple to make. There are some points of interest here and there, so please enjoy to the end. Please have a look at it. Easy recipes at home

First of all, let me introduce the ingredients for this dish. Here are the ingredients. Here are the ingredients: daikon radish, sakura shrimps, leeks, flour, potato starch. First of all, as for the daikon, it will be about 300g in its current state. Please use this as a guide.

And this time I will make two types, one plain type and the other with sakura shrimps and small leeks. The ingredients for the filling of this dish can be made to your liking. Now let’s move on to the seasonings and other ingredients. Here are the ingredients.

Soy sauce, mirin, cooking sake, sugar, chicken stock, salt and pepper, sesame oil, here are the ingredients. First of all, this is the plain type, but this one is seasoned with soy sauce, mirin, cooking sake, sugar, salt and pepper.

And as for the other one with shrimp, we will season it with chicken soup stock. When baking, we use sesame oil, but you can use whatever you like. I would like to make it right away. Easy recipes at home Now let’s start making them. First of all, peel the radish.

Can peel them with a peeler. Please peel like this. Then grind this daikon radish. Grate the daikon like this. The water will come out like this, so I want to squeeze out some of the water here. Then you need a colander and a bowl. Put the grated daikon in this.

Then spread it all over and press down lightly. It is ok to leave a little bit of moisture. Press down lightly and leave it like this until you are ready to use it. Now I will cut the leeks. Cut off the root first. Then cut it in half.

Cut it in half again and cut the rest into small pieces, aligning the cut ends. The small onions are now ok. Now, I’ll move on to the shrimp. These shrimp are a little bit bigger than the others, so we chop them appropriately. Don’t have to chop them too finely.

For small shrimp, you can skip this step. Cut a little like this. Now here is a radish. Please lift the colander and squeeze out the water lightly by hand. Please make sure there is still a little moisture in the water. Squeeze it so that it still has some moisture in it.

The squeezed juice can be used for miso soup, etc., so please do not throw it away. Then put grated daikon in a bowl. Get the idea, it’s about this much. Then I add flour and potato starch here. Same amount here. And mix well.

Mix while pressing down like this to make sure the flour and potato starch are evenly mixed. Then it will come together like this. Now it will not stick to your finger when you touch it with your finger.

If it is so loose that you can’t form it with your hands, try adding a little more flour and potato starch. Conversely, if it becomes too hard, try adjusting it by adding a little daikon squeezed juice.

I’m going to make two kinds of seasoning this time, so I’ll divide it into two equal portions here. I’m going to make two kinds of seasoning this time, so I’m going to divide it into two equal parts. Then put one side in another bowl. Separate them like this.

Now let’s start with the plain type. This one is lightly seasoned with salt and pepper. Now mix well. Can also add dashi stock here if you like. OK. Then I think I can do about three here, so I’ll divide it into three equal parts first, as appropriate.

Can change the size as you like. Then I take it in my hand and roll it up here. And then flatten it a little bit and shape it. It looks like this. Now I will make the rest in the same way. Shape it like this. Now, let’s look at the version with shrimp.

Here is a version with shrimp and leeks. And here we will season with chicken stock. Mix this well. OK. Then we’ll shape this one as well. This one has a little more shrimp in it, so I’m going to divide it into 4 equal parts.

Now, going to shape this one in the same way. Try to keep the thickness roughly 1 cm. It looks like this. Now round the rest the same way. Try to shape it with a little ingenuity so that the shrimp come to the surface. I think it will look better that way. OK.

Make it like this. Now, before baking, we will combine the seasonings on the plain type. First, soy sauce, mirin, cooking sake, and sugar. Mix these well. OK. Mix thoroughly until the sugar is no longer tactile. Easy recipes at home Now let’s bake it. First, sesame oil in a frying pan.

Then put it on the fire. Medium heat. Spread oil all over once. After 30 seconds of warming up, put the daikon cakes here. Shape it a little bit before you put it in. And then put it down so that it doesn’t burn.

I’m making it round this time, but you can make it oval. Can make it any shape you like. OK. When placed like this, turn the heat down to about medium-low. Now cook until browned first. Now it has been 3 minutes. Check the baking color once. Flip over from the one with good browning.

As a rough guide, you can see that this bottom part is becoming a little transparent. If this becomes more than half transparent, it is OK. And then turn it over when browned. Have ho. I think the browning will vary depending on the heat, so check each one.

This one seems to be a little less fiery, so I’m going to grill it some more. When you flip it over, press down on it a little bit. Then grill over low-medium heat. The surface is getting crispy. Can move the parts that are not easily lit to places where the heat is good.

Grill the pieces as you adjust them. Turn this one over as well. Maybe a little more. Crunchy. All flipped over now. One side is baked as well. One side should take roughly 3 minutes. It will vary depending on thickness and size, so keep an eye on it and adjust accordingly.

If you cook them over medium or high heat, the surface will burn before the inside is cooked through, so be sure to cook them over medium-low heat. One side of this one with shrimp also got a nice brown color.

The end of baking is indicated by looking at this side, and if all the whitish parts become transparent, it’s done. If it is transparent, or if it looks transparent, it’s OK. Then I take this out. The version with shrimp looks like this. Crispy surface.

Then I check the back once for the rest of the daikon cakes. If the rice cake is browned like this and the side part is also checked and it is clear, then it is OK. Now this one is going to be seasoned now. Please turn the seasonings you just combined.

Then toss it all together. Heat to medium-high. Now toss with seasonings for about 1 minute. The seasoning will gradually become thicker and thicker. OK. Plain version is now complete. It looks very tasty and shiny. Now I would like to serve it. Easy recipes at home Now the daikon cake is ready.

This is how it turned out. This one in the front has a sweet and spicy flavor, and the one in the back has a Chinese flavor with small shrimps and scallions. Both are sticky and very tasty. The inside is finished like this. It’s very glutinous. It’s done. Now, I would like to eat

Now I would like to eat from the plain type first. Let’s eat. Sticky and very tasty. The sweet and spicy taste is great too. I would like to try the one with shrimp and scallions next. Let’s eat. This one is very tasty with a strong shrimp flavor.

And the daikon radish flavor makes it a little refreshing. Easy recipes at home Please subscribe to my channel It finished deliciously today. This is the point of this daikon rice cake. First of all, as for daikon radish, peel it and then grate it and use it.

After grating, the water will come out, so drain the water in a colander. And this time I introduced two versions, a plain type and a version with shrimp and leeks. Can do the seasoning here to your liking.

I put chicken soup stock in the shrimp, but you can use consommé or shinashi stock instead. And after draining the grated daikon in a colander, lightly wring out the water with your hands. So it’s hard to explain the squeezing, but when you squeeze it tightly, there is still squeezed juice.

Try to make it with a little water left. Then add the flour and potato starch and mix thoroughly, but if the dough is too loose at this point, add more flour. In that case, I would suggest adding equal amounts of flour and potato starch.

On the other hand, if it is a little dry, try adding a little squeezed juice of daikon radish. I think it would be good to use this squeezed juice of daikon radish in miso soup, etc. It is also nutritious, so please make use of it together.

And when it is all in one piece, shape it to your liking. The thickness should be roughly 1 cm. Going by this quantity, 3 plain types and 4 with shrimp are made. Here is a reference. And the key to grilling, this time I use sesame oil for grilling.

Can use any oil you like. And while you’re grilling, try to grill it on a low to medium heat. If the heat is too high, only the surface will be charred and the inside will be half-baked, so try to grill it slowly over a low medium heat.

At first, the color is quite cloudy and whitish, but as it cooks, it becomes transparent. So if the overall transparency comes out, it’s OK. If you are concerned, take one out, cut it in half and check if the middle part is whitish. And this time the plain type is sweet and spicy.

Can also try this seasoning to your liking. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made daikon rice cakes. I have many other various videos on my channel.

Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button.

See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、大根餅の作り方をご紹介します。混ぜて焼くだけで簡単！材料費も安くて、ヘルシーなおかずレシピです。驚くほど、もっちもち食感でやみつき間違いなし！味付けは2種類ご紹介！とても簡単なので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make radish mochi. Easy to mix and bake! This is a healthy side dish recipe with inexpensive ingredients. You’ll definitely get addicted to the surprisingly chewy texture! Introducing 2 types of seasoning! It’s very easy, so please give it a try.

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【材料】（7個分）
・大根 300g
・桜エビ 5g
・小ネギ 1本
・薄力粉 大さじ3
・片栗粉 大さじ3
・醤油 大さじ1/2
・みりん 大さじ1/2
・料理酒 大さじ1/2
・砂糖 小さじ1
・鶏ガラの素 小さじ1/2
・塩胡椒 適量
・ごま油 小さじ2

【ingredients】
・300g Radish
・5g Small shrimp
・1 Small green onion
・3 tbsp Cake flour
・3 tbsp Potato starch
・1/2 tbsp Soy sauce
・1/2 tbsp Mirin
・1/2 tbsp Cooking sake
・1 tsp Sugar
・1/2 tsp Chicken stock
・Salt and pepper
・2 tsp Sesame oil

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