There are various things such as rice cakes baked, the soybean flour with a rice cakes, and steamed the rice cakes steamed. This time, introduce MOCHIBANA. It is the dish which cover a rice cake with a seeds of the SOBA, and fried In oil.


  • Rice cake
  • Buckwheat’s seed
  • White leek
  • Flou
  • Egg
  • Rapeseed oil


  • Japanese soup stock
  • Seet sake
  • Light color soy sauce
  • Rapeseed oil

HOW To Make

  1. Add wheat flour lightly on rice cakes.
  2. Make the dissolved egg, and Soak in egg.
  3. Cover Buckwheat’s seed above the rice cake.
  4. Fry ③ with the oil.
  5. Cut the white leek into long pieces, make a white-hair(SHIRAGA-NEGI).
  6. Make IRIDASHI and, serve ⑤.

White leek

  1. Cut a root of the white leek.
  2. Cut the white leek to length of 5cm(2in).
  3. Cut lengthwise until the center of the white leek, and remove the core Of the middle.
  4. Cut the leek into long thin strips, and soak in water.


The IRIDASHI is a suitable for garnished sauce such as the deep-fried fish.
As the IRIDASHI uses the light color soy sauce. When doing deep- fried fish and prawns, IRIDASHI does not damage the original taste of the material.


  1. Mix 6 cups of soup stock, 1 cup of sweet sake,  1 cup of light color pale soy sauce and cook together.
  2. Insert dried sliced bonito, and warm.


Mix seasoning and cook once, by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.

Insert dried slice bonito

  1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
  2. Lower the fheat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
  3. A dry sliced Bonito sinks, filter it through a lead and warm.


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