Fried mochi topped with Iberian swine meat

Seiji Yamamoto

Fried mochi topped with Iberian swine meat

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Ingredients: 

 

 

Iberian swine meat 100g

Round mochi  with 20cm  diameter

Matsutake mushrooms cut into 5mm-thick slices  50g

Sauce

-Boiled-down saké 100g
-Dark soy sauce 20g
-Honey 20g
-Sugar 10g
    

A pinch of green onion  sprouts

A pinch of green onions

A pinch of chorizo

PREPARATION:

 

1. Slice the Iberian swine meat.

2. Slice the mushrooms.

3. Slice the chorizo.

4. Place the Iberian swine meat and  mu shrooms in that order on top of the mochi.

5. Sauté the onions in a skillet and  add  the sauce.

6. Place on a plate, and  sprinkle with the chorizo, green onions, and  green onion  sprouts.
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