Matcha shiratama Mizu Yōkan ; Wagashi
Matcha shiratama Mizu Yōkan ; Wagashi

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, matcha shiratama mizu yōkan ; wagashi. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Matcha shiratama Mizu Yōkan ; Wagashi Yu-Art Kichijoji Tokyo. Mizu Yōkan is a popular summer Wagashi of Koshi-an (bean jam). I put small Match flavor shiratama (mochi) inside. How to make Matcha shiratama Mizu Yōkan ; Wagashi By Yuriko Oshima ~ Mizu Yōkan et un connu Wagashi de la pâte dharicots rouges sucrée en été.

Matcha shiratama Mizu Yōkan ; Wagashi is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Matcha shiratama Mizu Yōkan ; Wagashi is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook matcha shiratama mizu yōkan ; wagashi using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Matcha shiratama Mizu Yōkan ; Wagashi:
  1. Take 2 g Agar ager
  2. Prepare 100 ml Water for Mizu Yōkan
  3. Make ready 200 g Koshian (bean jam)
  4. Take 2 Tbsp Kuro mitsu (brown sugar syrup)
  5. Get 50 g Shiratama ko (glutinous rice flour)
  6. Take 2 g Matcha
  7. Get 50-60 ml Water for Shiratama

Turn on heat, whisk, and bring to a boil. Again, you don't need to constantly whisk, but often enough. Gently pour over the mizu yokan layer. Notes Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine.

Instructions to make Matcha shiratama Mizu Yōkan ; Wagashi:
  1. Ingredients for 6 cups
  2. Add 2 Tbsp of Kuro-mitsu (brown sugar syrup) into 200g of Koshi an (bean jam). Mix them well.
  3. <<Make Mizu Yōkan>> Knead 2g of Matcha with a little water.
  4. Mix the Matcha and 50g of shiratama ko. Mix them as adding water.
  5. Add water and mix it until it becomes as soft as an earlobe. Divide it into 18. Make each one round and squash little.
  6. Put them into boiling water. Boil them until coming up to the hot water's surface. Take them out. (leave spaces between each other)
  7. <<Make Mizu Yōkan>> Put 100ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling.
  8. Turn down the flame. Simmer it for 2min. Pour the agar liquid into the Koshian mixture. Mix them quickly.
  9. Pour the half of the Koshian mixture into 6 cups.
  10. Put 2 Match shiratama into each molds. (Get the hands wet before touch the shiratama.) Pour the rest of the Koshian mixture. Put 1 Match shiratama on the top of the each. Set them. Enjoy it cooled. ※Don't leave them long or Shiratama (mochi) become hardened.

Gently pour over the mizu yokan layer. Notes Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans, agar, and sugar. The red azuki beans are in the form of tsubuan (smooth red bean paste) or koshian (coarse red bean paste). In other variations of yokan, the red beans are substituted with a white kidney bean paste.

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