☆ Clear sweetened soda pop (such as "Mitsuya Cider")
1 cup (200 ml)
a small amount
○ Salt and pepper
a small amount
2 to 3 tablespoons
○ Japanese mustard (tubed)
about 1 teaspoon
1 to 2 teaspoons
Cut the carrot with the peel on into 1.5 cm slices. Peel the skin and carve off the edges to form the shape of mushroom cap.
Put the carved carrot pieces and the ☆ ingredients in a pan and simmer for 15 minutes. Add the ★ ingredients, and simmer over low heat to reduce the liquid, taking care not to let it burn. (See Recipe ID: 1027546).
Peel the potatoes. Cut one of them in half, and then cut two to three 5 mm thick slices from it. Chop up the rest of the potato roughly.
Put the chopped up potato parts in a pan with water to cover, and simmer over medium heat until tender (and a toothpick can go through one easily). Drain off the water.
Dry out the potato pieces in the pan by shaking it over heat. Mash the potatoes. Add the ○ ingredients and mix until it's reached a consistency that can be formed into balls. (Adjust the consistency with vinegar.)
Wrap the reserved potato slices in plastic wrap in one layer and microwave for 1 to 2 minutes. They're done when they have turned transparent.
Cut out small circles from the potato slices using a cut down straw (about 2 cm long). Put the cut out circles in water to prevent them from sticking to each other.
Form the mashed potato into balls and top with the carrot caps. Decorate the caps with the potato circles. They'll stick well to the moist glazed carrots.
Story Behind this Recipe
I wanted to make a friend of mine happy at a party. She loves Alice In Wonderland.
You may think that forming the carrot is difficult, but just do what you can! As long as you add the polka dots, it will still look like a toadstool cap.