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Ina
@beecurious
I made mochi from scratch today with three different sauces: Mitarashi, kinako and anko
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Anna Morris
@klusya
You are my hero!! š¤© That was something I wanted to do ~15 years ago and never did cause it seemed too difficult. How did it go?
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Ina
@beecurious
Haha Anna far from hero. I can share the recipe with you as well. Is much easier than it looks. It was my first time to do it as well, and I just followed some youtube video. I used for the dango, Shiratamako and water in same proportion(90 gr/90 ml), the secret they said is to put the water little by little so is still hard like an 'earlobe'. Then from the big ball, I cut in small part to make round shapes balls. Finally, I boiled them, once they popped up, put in ice bath and let it rest.
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Anna Morris
@klusya
Please share the video, maybe I'll be able to check it off my list at last š And what about the toppings?
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Ina
@beecurious
Sure Anna, I saw many different videos to get a better understanding some in Jp and Eng. Some uses two different type of flour, I just stick to the one I had(shiratamako). Sauce was anko, mitarashi sauce(I have to make this better, was too salty haha) then kinako toasted soybean powder with some cane sugar on top. https://www.youtube.com/watch?v=NwIV7osGw10&t=175s https://www.youtube.com/shorts/MrmDd5DEdsw https://www.youtube.com/watch?v=bnRAi7DguPg https://www.youtube.com/watch?v=DS4qM3opO5Y
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