![]() ![]() Add your desired number of plain mochi and grill, brushing with soy sauce a couple of times on each side, until the mochi are caramelized, 2 to 3 minutes per side.īrush some of the remaining plain mochi (reserve some of them to serve with the sweet toppings) with about 1 tablespoon of the sweet miso sauce and top with a sprinkle of shichimi. Heat a grill pan or skillet over medium-high heat. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Shape each portion into a round patty about 1 1/2 inches thick and dust each side of the mochi with mochiko or potato starch.įor the mochi toppings: To make a sweet miso sauce, combine the miso, sugar and sake in a small saucepan. Have a small bowl of water nearby to lightly wet hands if the dough is too sticky. Portion out 20 to 24 mochi, about 2 tablespoons of dough per portion. Use your hands to turn the rice and continue to pound with the stick until it is a smooth and sticky dough, 6 to 8 minutes. (I don’t recommend stainless steel or plastic bowls, which will make the rice wet or too soft.) Smash the rice with a thick wooden stick or pestle. Place the cooked rice in a wooden or stone bowl. ![]() Cook the rice with 2 1/2 cups water in a rice cooker according to the manufacturer directions for sushi/sweet rice, about 30 minutes. Ugly daifuku are still delicious and a joy to eat, the mochi yielding so easily that it feels as if it wants to be consumed.For the mochi dough base: Wash the rice gently until the water runs clear, 5 to 8 times, then drain. Shaping neat, symmetrical daifuku is the trickiest part of the process to master, but the beginner can easily repair holes, or pinch off excess dough and hide a seam on the bottom. Kato used her fingers, holding the dough in the air and spreading it across the bean paste so evenly that it was nearly translucent. Home cooks can use a rolling pin, a lot of potato starch and a positive attitude to get the dough around fillings. The mochi dough hardened as it cooled, but not much: It was still comically sticky. Kato suggests popping it into a pan to dry it out a little first.) (Making anko from scratch takes some time, but the filling is available ready-made, in cans. Kato had infused with just enough Earl Grey tea to give it a delicate whiff of bergamot. Kato folded pieces of the dough around fillings: anko, a traditional red bean paste made from adzuki beans and sugar and a chocolate ganache that Ms. It was nearly there.Īfter it cooled a bit, Ms. Kato stirred the ghostly white liquid in a pan on the stove until it thickened, first into a sticky, lumpy paste, and then into a heavier, tighter mass. This basic mixture could be steamed in a double boiler, or even blasted for a few minutes in the microwave. ![]() She poured the slurry through a strainer just in case, then added the sugar. Kato whisked the gritty-looking shiratamako with water, the tiny pellets dissolved completely. ![]() Mochiko flour, more commonly available (and sometimes called sweet rice flour or glutinous rice flour), will also get the job done.Īfter Ms. Kato measured out sugar, water and shiratamako flour, which she likes for the smooth, elastic quality it lends the finished dough. For sweet mochi, specialty rice flours can provide a shortcut and require way less muscle.īehind the counter at her shop, with her hair tucked behind a brightly colored bandanna, Ms. Street vendors in Japan can be seen using long wooden mallets to make mochi dough, sometimes taking turns smashing the rice like two blacksmiths across an anvil, doubling their power and speed. ![]()
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