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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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Ohagi (Rice Cake With Bean Paste)
SERVINGS 24-28 balls depending on size. 2 cups mochi rice 1 cup regular rice 3-1/2 cups water Cook rice by Method I, II or III (see page 29).Fou While still hot mash rice grains partially with wooden rod or spoon dipped in water. Make rice balls about 1-1/2 inche in diameter with palms of hand,…
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Gyuhi and Gyuhi Manju
1 package mochiko 1-1/3 cups water Knead. Spread out on damp cloth and steam for 15-20 minutes. In the meantime, cook until syrup threads when dropped from spoon: 2-1/2 cups sugar 2/3 cups water When dough is done, place in a large bowl and pour slowly into dough, stirring and mixing quickly. Pour out onto…
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