Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, yomogi shiratama yomogi dango for beginners. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Yomogi Shiratama Yomogi Dango For Beginners is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Yomogi Shiratama Yomogi Dango For Beginners is something that I’ve loved my entire life. They’re nice and they look wonderful.
For the yomogi, pick the young sprouts which the back of the leaf is white and soft. It is a bit of work to chop, so I take off the soft stem too. Shiratama Dango are often served in a bowl or included in other Japanese desserts called wagashi (和菓子, Japanese confectionery) You will need to use yomogi (for green) and red color to make three colors though.
To begin with this particular recipe, we must first prepare a few components. You can cook yomogi shiratama yomogi dango for beginners using 5 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Yomogi Shiratama Yomogi Dango For Beginners:
- Get 1 hand full of one hand Yomogi
- Make ready 3 tbsp Shiratamako / Dangoko
- Get 20 ml Water
- Make ready To taste
- Take 1 Kinako
You can enjoy it from just a little amount. The only difference would be the use of dried yomogi (a lovely gift from Seiji ) instead of fresh ones. I don't think I can find Yomogi available where I am in Canada. Is there anything else I can use as a substitute ?
Steps to make Yomogi Shiratama Yomogi Dango For Beginners:
- For the yomogi, pick the young sprouts which the back of the leaf is white and soft. It is a bit of work to chop, so I take off the soft stem too.
- Boil the yomogi. The young sprouts which you can get until May is less bitter, so add a pinch of salt and boil for 1 minute. For the ones which is not a young sprout, add baking soda but add just a little bit.
- Soak in water to fix the color. Then squeeze and mince. You wouldn't be able to cut the small fibers so it will feel like you have a paper spread underneath.
- Grind using a mortar. If you do Step 3 carefully, this process will be done in no time. There would be some fibers left but never mind about the small ones.
- Cut corners here. Add flour in the mortar. Add water little at a time and adjust.
- Knead all the yomogi even from the ditch and let it become as soft as earlobes at the end. Then you will have a green paper clay ready.
- Round it and make a little dent.
- Drop into boiling water. When it comes floating up to the surface, boil for 1 minute and then take them out. It will be even better if you adjust the fire level to be like boiling (medium heat) and floating (low heat)!
- Put in cold water. It is difficult to see in this picture, but the color will be more green than at Step 6 and 7.
- Enjoy with the flavor you like, such as roasted soy beans flour (Kinako) It would be more fancy it you top it with ice cream. It is also possible to freeze. Defrost by boiling.
Some content is for members only, please sign up to see all content. Kusa dango or Yomogi dango (草団子 or よもぎ団子) is mixed leaves of Yomogi, like Kusa mochi. It is often covered with anko. Shiratama dango (白玉だんご) is eaten in Anmitsu or Mitsumame. shiratama dango Manga - Search for your favorite mangas scans and scanlations online at MangaPark. ×Title contain "shiratama dango". Illustration about Traditional japanese sweets on the plate.
So that’s going to wrap this up for this special food yomogi shiratama yomogi dango for beginners recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
