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With leftover rice cake! Butter soy sauce bacon cheese rice cake

I swamped my son.

[Bacon Cheese Mochi with Butter Soy Sauce] Click here for the recipe 🧀🍳

Let's make healthy rice with a minimum of one-pan washing 👍

Hungry son of "rice yet ~?" This is also a blow ☺

If you have leftover mochi, definitely make this 😳📢

⚠ sorry to see you in the middle of the night.

Butter × soy sauce × bacon × cheese = the strongest swamp.

Of course, my son was safely swamped.

The point of bacon is to bake it crispy!

Turn the soy sauce from the skin of the pot 🥰

The bacon and cheese are quite salty, so the soy sauce is a little bit!!!

It was even more delicious with seaweed 🥰

If you know this, you can't get out, so 😳 careful!!

Let's save and make it together ♡ ✨

[2 ingredients]

・ Mochi... 2 pieces

Bacon... 4 pieces

・ Sliced cheese... 2 slices

Butter: 10 g

・ Soy sauce: 1 spoon spoon

[How to make]

① Cut the mochi and sliced cheese in half

② Place sliced cheese and mochi on bacon and roll

③ Melt butter in a frying pan and bake both sides crispy

④ Cover and 1 minute

⑤ Sprinkle the soy sauce from the pan skin and entangle

Finished ✨

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Even if I'm sloppy, time is short! One pan! In

Sending the recipe that swamped my son 🍳

Everyone makes rice and washes dishes every day 😳👍

Let's get more and more time with your own time & children!!

Everyone, thank you for your hard work today 🍻 ♡

# easy # recipe Recipe for short time Mochi Recipe# bacon # cheeseMochi arrangement

1/8 Edited to

... Read more「もちベーコン」って、材料はシンプルなのに満足感が強くて、余ったおもちの消費にほんと助かります。私は最初、餅が固いまま焼いてしまって“外だけ焦げて中がまだ硬い”ことがあったので、そこだけ先に対策してから作るようにしています。 まずおすすめなのが、焼く前に餅を少しだけ柔らかくしておくこと。レンジで10〜20秒（様子見で）温めると、火の通りが一気にラクになります。完全にトロトロにするというより「角が少しやわらぐ」くらいが巻きやすくてちょうどいいです。ここをやるだけで、フタをして蒸し焼きにする時間も短くなって、時短になります。 次に巻き方のコツ。ベーコン→チーズ→餅の順でのせてくるくる巻くと、チーズが“のり”みたいに接着してくれて崩れにくいです。巻き終わりを下にして焼き始めると、自然に固定されます。もしベーコンが短くて巻きにくい時は、ベーコンを少し重ねて使うか、餅をさらに半分にして小さめにすると安定します。 焼き方は「弱めの中火」でじっくりが正解でした。強火で一気にやるとベーコンだけ先にカリカリになりすぎて、餅が追いつかないことが多いです。バターは最初から全部入れて焦がしすぎないようにして、途中で足りなければ少し足すくらいが香りも良かったです。 そして仕上げの醤油。鍋肌から回し入れて、ジュワッと香ばしくさせると一気に“バター醤油感”が出ます。ただ、ベーコンとチーズで塩気がしっかりあるので、醤油は入れすぎ注意。私はまず小さじ1から入れて、香りを見て追加しています。 最後にアレンジもいくつか。海苔を巻くと手で食べやすいし、香りが足されて本当に相性抜群でした。ブラックペッパーを多めにすると大人向け、はちみつをほんの少し垂らすと甘じょっぱくなってクセになります。余ったおもちのアレンジに迷ったら、この「もちベーコン」から試すと満足度高いと思います。

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