Kaki no Tane recipe
- Thread starter supa_r6
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Kakino tane recipe
Hi Guys, no one responded. Pl help friends.....i need to know the recipie of Kakino tane...........the rice cracker . It is also called chilli bits rice cracker in Japan.
Request you to send the response at your earliest
regards
sunny
Hi Guys, no one responded. Pl help friends.....i need to know the recipie of Kakino tane...........the rice cracker . It is also called chilli bits rice cracker in Japan.
Request you to send the response at your earliest
regards
sunny
epigene
相変わらず不束者です
- 10 Nov 2004
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I think no one responded because it is not something you make it yourself. 
If you're in desperate need and will satisfy with "kaki no tane" taste-alike, here is a recipe:
1. Cut "mochi" into bits (similar in size to taki-no-tane). Dry in the sun for a couple of days. Next, roast, stirring slowly in Teflon pan.
2. When crackers become slightly brown, turn off heat and add liquid consisting of soy sauce, mirin and chii powder. Stir crackers until nearly dry.
3. Place on dry paper (such as newspaper) until completely dry. (You may add more chili powder at this point if you prefer it hotter.)
This is not the real thing but close. Amount of liquid depends on the amount of mochi--you have to test it yourself and decide.
Please note this is a recipe I found on the Web. I don't make kaki-no-tane myself.
If you don't have mochi, you'll have to start from steaming and pounding "mochi-rice"!
Anyway, hope it helps!
If you're in desperate need and will satisfy with "kaki no tane" taste-alike, here is a recipe:
1. Cut "mochi" into bits (similar in size to taki-no-tane). Dry in the sun for a couple of days. Next, roast, stirring slowly in Teflon pan.
2. When crackers become slightly brown, turn off heat and add liquid consisting of soy sauce, mirin and chii powder. Stir crackers until nearly dry.
3. Place on dry paper (such as newspaper) until completely dry. (You may add more chili powder at this point if you prefer it hotter.)
This is not the real thing but close. Amount of liquid depends on the amount of mochi--you have to test it yourself and decide.
Please note this is a recipe I found on the Web. I don't make kaki-no-tane myself.
If you don't have mochi, you'll have to start from steaming and pounding "mochi-rice"!
Anyway, hope it helps!
柿の種
Kaki no tane was invented in 1923 by Kozaburo Imai, the founder of Naniwaya. It is said that a bar in the Imperial Hotel was the first place serving kaki no tane with peanuts.epigene said:I think no one responded because it is not something you make it yourself.
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