Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vibrant green creamy zunda edamame mochi (ohagi). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Vibrant Green Creamy Zunda Edamame Mochi (Ohagi). I make these rice cakes every year during Obon (ohagi). These are sold everywhere in Sendai, but store quality tends to be "just sweet." You can eat as much as you want with moderately sweetened homemade ohagi! Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) Hello everybody, hope you are having an incredible day today.
Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vibrant green creamy zunda edamame mochi (ohagi) using 4 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Vibrant Green Creamy Zunda Edamame Mochi (Ohagi):
- Make ready 1 cup Edamame
- Get 4 tbsp Light brown sugar (or white sugar)
- Get 1 dash Salt
- Get 180 ml Non-glutinous rice: mochi rice (1:1)
One type of mochi that utilizes edamame as its main component is Zunda. Zunda is a green paste made from sweetened ground edamame. Think of it as a vibrant green peanut butter. In the northeast region of Japan, zunda-mochi is a specialty dessert.
Steps to make Vibrant Green Creamy Zunda Edamame Mochi (Ohagi):
- Boil the edamame in salted water. Boiling a little longer than usual will make it easy when smashing them.
- Remove the edamame from the pods, and remove the thin membrane as well. This takes patience! I get tired halfway through too, but keep at it~.
- Place the peeled edamame into a mortar, and grind with a wooden pestle. You hit the edamame, so it becomes pounded bean paste (zunda) for the rice cakes . Mash with your willpower!
- Once the bean chunks have disappeared, add salt and sugar, and mash even further until smooth. It will be hard if there is not enough sugar, and will be a really loose an paste if there is too much. Adjust to your preference while checking the taste.
- For those of you who lack willpower, feel free to use a food processor. This will leave behind a few grains, but it will smooth out when you mash it up in a mortar with salt and sugar.
- Yes! It is done~ . We made a pretty green zunda-an. Good job! You can save this paste in the fridge.
- As for the ohagi rice cakes, cook mochi rice and non-glutinous rice in a 1:1 ratio, and half-smash in a mortar etc. while it is still hot. Don't let it live, and don't kill it…
- Roll the rice cakes into easy-to-eat pieces and coat with the paste. Coat the remaining rice cakes in grated sesame. Now, let's enjoy. These are delicious and homemade.
- This is a heavy cream and zunda-an paste sandwiches . These are warm and fluffy soft sandwiches. It's also really good in cream puffs.
- These are tofu shiratama dango dumplings.
- Post-script: I was able to make a smooth paste in a food processor. After adding sugar and salt, I blended for longer until it thickened and it turned out ok.
Think of it as a vibrant green peanut butter. In the northeast region of Japan, zunda-mochi is a specialty dessert. However, people throughout the rest of the country enjoy it as well. Zunda Dango The vibrant green of this type of dango is certainly eye-catching! Topped with mashed edamame, this variation may not be everyone's first choice, but it's certainly a fun option for the adventurous eater.
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