Takana rice cake roll
Use the leaves part for takana. The takana is thoroughly salty, so there is no need to add any seasonings.
How to make it
1
Place the cut rice cake in boiling water and boil for about 5 minutes. Try taking it out in hot water at about 40°C and as long as it's not as hard as a core, it's fine.
2
The leaves are used for the Takanashi. Remove the salt and cut into appropriate sizes.
3
Remove the boiled rice cakes from the water and cut them in half with a knife. Wrap the rice cakes in takana leaves.
4
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- Cutting rice cakes
- 2
-
- Takanashi leaf part
- About 20g
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