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Tsukeyaki Dango (Broiled Dumplings)
Make and steam dango as in San Shoku Dango below. Skewer five balls on each stick. Dip in sauce and broil. (Charcoal preferred.) Dip once more before turning over. Sauce: 3 tablespoons shoyu 2 tablespoons sugar 1/2 cup water 2 teaspoons cornstarch Mix and cook until slightly thickened and clear.
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San Shoku Dango (Three Colored Dumplings)
Prepare beforehand: 1/2 batch azuki An (see page 121) 1 batch white An (see pg. 130) Color one half of white An pink by adding a little red food coloring. (You will have red, white, and pink An). Dango 1 pkg. mochi-ko (rice flour) 1/2 cup cornstarch Mix into stiff dough, being careful not to…
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Yaki Manju
5 cup flour 1 tsp. salt 3/4 cup water 1-3/4 cup salad oil 1 can tsubushi or koshi-an Sift the flour and salt together. Make a well and add the water and oil and mix. Flatten each dough about the size of a walnut, and place teaspoonful of An on it, and pinch. Place on…
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Steamed White Manju
3-1/2 cups flour 3 tsp. baking powder 1/2 cup sugar 1/2 cup milk 1/2 cup salad oil 2 egg whites 1 can “An” (bean paste) Sift together flour and baking powder. Mix sugar, milk, and salad oil. Beat egg whites gently. Add to sugar mixture. Add this mixture to flour. Mix gently until thoroughly blended….
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Yomogi Mochi
1 c. sugar 1 box mochiko (3-1/2 c.), sifted 2-1/2 c. yomogi water Kinako For Yomogi Water: 1 handful young shoots of yomogi 2 c. water 1 tsp. baking soda Boil together until tender. Blend or grind. Prepare easy mochi. Spread on Kinako. Break off pieces and fill with An. Makes approximately 36 An filled…
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Tri-Colored Mochi
Mix: 1 (1 lb.) box mochiko 2 c. sugar 1 tsp. baking powder Gradually add: 2 c. water 1 can coconut milk 1 tsp. vanilla Divide into 3 parts (2 cup portions): Green (add 12 drops of food coloring) Leave white Red (add 12 drops of food coloring). Heat oven to 350 F. Spray 9×13…
