冷蔵庫で１週間保存可能！もちもちで美味しい大根餅の作り方（字幕設定で御覧ください）How to make Daikon Mochi (subtitle)

冷蔵庫で１週間保存可能！もちもちで美味しい大根餅の作り方（字幕設定で御覧ください）How to make Daikon Mochi (subtitle)

Introducing radish cake It can be made and stored with rice flour and simple ingredients. Dip the kelp more than 30 minutes to burn eat please you a freshly last up to take the first kelp soup Please see 1 liter of water when you want to eat, you have to stop the fire boils simmer 10 minutes over low heat radish Peel and chop the dried shiitake mushrooms into small pieces. Peel the ginger and chop it. Add cooking oil and fry the ginger over medium heat. When the ginger scent comes out, radish and dried shiitake mushrooms. and the mixture and fry in sugar, salt, when you want to finish white to make the醬油 is, just good will you taste in about feel a little dark will change the salinity by ingredients added Please refer to the salt to 1 teaspoon a not a soy sauce Once involved, dried shrimp, which add the dried shrimp, in addition ham and sausages, it will delicious out, such as in a salmon, over medium heat of the boiled weaken until the radish is soft, the water is boiled down until no potato starch, rice flour water When the put and mix well with a frying pan of water mix and add and mix well again flour when you no longer to complete, if in this way one in together solidified the whole that will come soon solidified, edible on the type you stop the fire Apply oil to even out the surface. Stick the wrap and press with the palm of your hand to prepare the dough. Put it in a steamer with steam and steam it on low medium heat for 30 minutes to 1 hour. If the surface becomes glossy and swells a little, it will be ready. If the mold is deep, it will take time. Steam while checking the surface condition. Let the mold cool completely. After leaving it for a day, it will harden. becomes easy to handle and take out with a gap cut in the lap, today, please turn off while wet the knife in water for one week refrigeration if two months can be saved is when you turn off the refrigerator will not cut the thing still soft If you place one day, even if the hard makes it easier to enter very easy to cut harder, baked when the rice cake and bake cut into of about 1cm thickness also want to eat and save it in small portions to make a bit softer a lot It is convenient to eat it. It is recommended to bake both sides in a frying pan with sesame oil and add vinegar and soy sauce. The texture of the radish changes depending on how you cut it and the time it is cooked. Please try to make it while thank you for watching until the end

ご視聴ありがとうございます。
今回は、2021年12月のライブ配信でご紹介した、
（そのライブ配信はこちら↓https://youtu.be/m4OCll8xg8A）
大根をたっぷり入れて作るシンプルな大根餅をご紹介します。
米粉とシンプルな具材で作れますて、保存が効くので、食べたいときに焼きたてを召し上がっていただけます。

大根餅
（材料）型の容量1000ml
大根　　　　　　　　　　　　 500g
干し椎茸　　　　　　　　　　 ３個
ハム、干しエビ、など　　　　　30g
生姜　　　　　　　　　　　　　１片
食用油　　　　　　　　　　　大さじ1
昆布だし（市販の顆粒だしでも可）800ml〜
砂糖、醤油　　　　　　各大さじ1
塩　　　　　　　　　　小さじ2/3
米粉（上新粉）　　　　　　　　270g
片栗粉　　　　　　　　　　　　 60g
水　　　　　　　　　　　　　 350ml　

蒸気の上がった蒸し器に入れて弱めの中火で30分〜1時間ほど蒸し、
表面に艶が出て、少し膨らんでいたら蒸し上がりです。
型の深さがあると、中心まで火が通るのに時間がかかりますので、
表面の様子を確認しながら蒸してください。
蒸し器から出して、型ごと完全に冷ましてから切り分けてください。
一日置くと固くなって扱いやすくなります。
切り分けてラップをして、冷蔵庫で1週間。冷凍なら2ヶ月保存可能です。

・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・

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Thank you for watching.
Make a simple daikon mochi with lots of daikon. It can be made with rice flour and simple ingredients. It can be stored for a long time, so you can enjoy it freshly baked when you want to eat it.

Daikon Mochi
(Ingredients) Mold capacity 1000ml
500g daikon radish
3 dried shiitake mushrooms
30g ham, dried shrimp, etc.
1 piece ginger
800ml kombu soup stock (or granulated soup stock)
1 tablespoon each of sugar and soy sauce
2/3 teaspoon salt
1 tablespoon cooking oil
270g rice flour
60g potato starch
350ml water

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#大根餅
#保存食
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