豆腐ぷるぷる味しみ&鶏肉が柔らか！とり肉豆腐（２人分）| 料理研究家コウケンテツさんレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 30minutes
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Stir-fried dish (rice cake and fish paste with chili mayonnaise sauce) | Recipe transcription by 백종원 PAIK JONG WON
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Ingredients
- rice cake : 16 pieces (approx. 200g)
- 練り物 : 4個(約100g)
- 油 : 大さじ5(35g)
- (A) Mayonnaise : 大さじ1(30g)
- (A) Sugar : 約大さじ1(11g)
- (A) Vinegar : 約大さじ1(8g)
- (A) Coarsely ground chili powder : 約大さじ1/2(4g)
- 練乳 : 適量
Time required
20minutes
Procedure
-
1)
Do the preparations
01:20
Wash the mochi with water (not included in the recipe) and drain.
Cut the paste into 4 equal parts.
Wipe off any excess moisture from the mochi with kitchen paper. -
2)
Making the Sauce
02:14
Add (A) to a container and mix.
-
3)
stir fry
02:57
Add oil to a frying pan and heat.
Add the rice cakes and fry over medium heat.
Once cooked, add the fish paste and stir fry.
Place in a colander to drain the oil. -
4)
盛り付ける
04:37
Fold the paper and place on a plate.
Add 3.
Multiply by 2.
Finish by adding condensed milk.
Point
・Perfect recipe for snacks and treats.
・It is best to use wheat flour mochi.
- Always use condensed milk.
・Use whatever paste you like.
Coarsely ground chili powder can be substituted with paprika powder.
・Use the amount of condensed milk you like.
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