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日式麻薯鱼烧

日式麻薯鱼烧

  • Recipe parson20160119 26781 hqf99x 3-4人份
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这款日式麻薯鱼烧在红豆鲷鱼烧中加入了Q弹软滑的麻薯,并且外形是按照香鱼的样子制作。香鱼是一种只在每年夏季出现在日本的小型淡水鱼,但是这款香鱼外形的麻薯鱼烧却是一年中任何时候都能吃到的美味。

材料

• 143g flour
• 93g sugar
• 1 tbsp mirin
• 1 egg
• 3/4 tsp baking powder
• 150g red bean paste
• 43g shiratama ko rice flour
• 58g sugar
• katakuriko starch

做法

  1. In a bowl, whisk the egg. Add the mirin and sugar, then mix well. Next, add the flour and baking powder, and mix until the lumps disappear. Leave to sit for 20 minutes.

  2. In the meantime let’s mochi. Mix together the shiratama ko rice flour, sugar and approx. 70ml of water. When it’s mixed well, cover with wrap and microwave for about 3 minutes (500W).

  3. Mix the gyuhi once more to ensure it’s evenly combined, then pour onto a cooking surface dusted with katakuriko starch. Dust a rolling pin too and roll out the gyuhi until it’s roughly 1/2cm thick, then leave to refrigerate.

  4. Slowly add about 100ml of water to the batter, stop before it becomes too runny, even if you haven’t added it all. Remove the gyuhi from the fridge and cut into 10 evenly sized fish-esque crescent shapes.

  5. Warm up a lightly oiled frying pan over a low heat. Pour in the batter, forming a rough lozenge shape. When the batter begins to bubble, flip over the pancake and cook lightly on the other side, before flipping back.

  6. Add the gyuhi and a dab of red bean paste, then carefully fold the pancake in half to form your fish.

  7. Being extremely careful heat up a metal skewer and use it to scorch little eyes, gills and tail for your fish.

小贴士

-When you mix the shiratamako flour and water add the water to the flour a little at once so that it won’t get lumpy.

Ingredients20160119 26781 1qjvetq

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