Kinako Mochi - Tofu Version
Kinako Mochi - Tofu Version

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kinako mochi - tofu version. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kinako Mochi - Tofu Version is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Kinako Mochi - Tofu Version is something that I have loved my entire life.

Great recipe for Kinako Mochi - Tofu Version. My family loves mochi, but mochi has a lot of calories. I tried making this to see if I could make a healthy mochi from tofu and katakuriko!! It's fine if there are little lumps of tofu left.

To begin with this recipe, we have to prepare a few components. You can have kinako mochi - tofu version using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kinako Mochi - Tofu Version:
  1. Make ready 1 small pack Tofu
  2. Get 5 tbsp Katakuriko
  3. Take 1 Kinako
  4. Make ready 1 Beet sugar (or normal sugar)
  5. Take 1 pinch Salt

Cook Mochi on a wire mesh until the Mochi has expanded and browned. Grate Daikon, and lightly squeeze out the liquid. Place cooked Mochi, top with Daikon, Soy Sauce, and Shichimi. To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top.

Instructions to make Kinako Mochi - Tofu Version:
  1. Combine the tofu and katakuriko in a heat-resistant bowl and mix with a spoon until it's no longer floury.
  2. Lightly cover the bowl with plastic wrap and microwave for 2 minutes.
  3. Remove the plastic wrap and mix well.
  4. Light cover the bowl with plastic wrap once again and microwave for 1 minute.
  5. Remove the plastic wrap and mix until it becomes sticky.
  6. Mix together the kinako, sugar and salt. Scoop out large bite-size pieces of the tofu mixture with a spoon and sprinkle each piece with the mixture of kinako, sugar and salt. It's ready to serve.

Place cooked Mochi, top with Daikon, Soy Sauce, and Shichimi. To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top. With anko filling (daifuku): Grab a small palm size ball of mochi and pull/twist to separate it. Mochi Mochi Kinako Mochi (もちもち黄粉(きなこ)餅(もち), lit. Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi.

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