Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, yomogi umegae-mochi. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Yomogi Umegae-mochi is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Yomogi Umegae-mochi is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have yomogi umegae-mochi using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Yomogi Umegae-mochi:
- Get 100 grams Shiratamako
- Prepare 100 ml Water
- Make ready 5 grams Dried yomogi powder
- Make ready 100 grams Anko (tsubu-an)
Instructions to make Yomogi Umegae-mochi:
- Mix the shiratamako and water in a bowl.
- Soak the dried yomogi powder in boiled water.
- Divide the anko into 25 g portions. Shape into balls.
- Drain the soaked yomogi powder through a tea strainer and squeeze out the excess water. Add the yomogi to the mixture from Step 1. Break up any clumps of yomogi with your fingers and combine until even.
- Divide the dough from Step 4 into 50 g portions. Wrap the portioned anko inside the portioned dough. Shape into flat round cakes. Place them in a heated frying pan. Flip over when the bottom surface becomes translucent and crisp.
- Fry both sides. Right out of the pan, you can enjoy the crispiness and aromatic flavour. Or, wrap them in cling film and allow to sit for a while to enjoy a moist and soft mochi.
- Serve with ume-kobu cha (plum kelp tea) as they do in Dazaifu!
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