Steps to Make Ultimate Tri-Colored Potato Dango (For Flower Viewing )
Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Tri-Colored Potato Dango (For Flower Viewing ). One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tri-Colored Potato Dango (For Flower Viewing ), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tri-Colored Potato Dango (For Flower Viewing ) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tri-Colored Potato Dango (For Flower Viewing ) is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Tri-Colored Potato Dango (For Flower Viewing ) using 9 ingredients and 7 steps. Here is how you can achieve that.
I wanted to make a perfect snack for flower viewing, and so I came up with this recipe for healthy and fun snacks made using potato and okara. I wanted for this to go well with sake, so I used mentaiko and dashida. Even the kids loved it.
You can also use consomme or dashi stock granules in place of the dashida to make these. Add 40-50 g mentaiko per 100 g potato to taste. If microwaving, leave spaces between the dango on the plate to prevent them from sticking together. They will become soft and chewy from microwaving. Recipe by Satomiwa
Ingredients and spices that need to be Take to make Tri-Colored Potato Dango (For Flower Viewing ):
- 300 grams Potatoes
- 50 grams Fresh okara
- 1 tbsp ☆Katakuriko
- 1 tbsp ☆Grated cheese
- 1/2 tbsp ☆Mentsuyu
- 1 roughly 45 grams A: Mentaiko
- 1/2 tsp B: Dashida
- 1/2 tsp C: Matcha
- 1/2 tsp C: Kombu tea (or umeboshi kombu tea)
Instructions to make Tri-Colored Potato Dango (For Flower Viewing )
- Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash.
- Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together.
- Mix the ☆ katakuriko, powdered cheese, and mentsuyu into the bowl from Step 2, and divide into 3 equal portions: Bowls A, B, and C (each portion should be about 100 g).
- Add the mentaiko with the membrane removed to the cheese potato base in Bowl A, add the dashida to Bowl B, and the matcha and kombu tea (or umeboshi kombu tea) to Bowl C, and mix each.
- Roll the dough into dango-sized balls. Each bowl should yield about 12-13 balls.
- Skewer the dango balls. These haven't been microwaved yet, so they may fall apart easily. Skewer them while grasping them firmly in your hand.
- Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done.
While this is by no means the end all be all guide to cooking quick and easy lunches it's very good food for thought. The hope is that will get your creative juices flowing so you could prepare wonderful lunches for the own family without the need to perform too terribly much heavy cooking at the practice.
So that is going to wrap it up for this exceptional food Recipe of Quick Tri-Colored Potato Dango (For Flower Viewing ). Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!