Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vibrant green creamy zunda edamame mochi (ohagi). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This traditional Japanese dessert couples boiled mochi (rice cakes) and a vibrant green paste consisting of mashed edamame beans. Zunda mochi is typically associated with Sendai, but it is common throughout the entire Tohoku region. Edamame are seasonal. "Zunda mochi" uses edamame, or young soybeans, that can only be harvested for three to four days in the summer. This "zunda mochi" has an exquisite, seasonal flavor that can only be enjoyed during the season in which producers harvest the edamame.
Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook vibrant green creamy zunda edamame mochi (ohagi) using 4 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vibrant Green Creamy Zunda Edamame Mochi (Ohagi):
- Take 1 cup Edamame
- Get 4 tbsp Light brown sugar (or white sugar)
- Make ready 1 dash Salt
- Take 180 ml Non-glutinous rice: mochi rice (1:1)
Hi, Cooking Lovers all over the world! Thank you for watching YUCa's Japanese Cooking channel!! Don't forget to check the description page down below♡↓■MenuZunda. Zunda Mochi uses very few ingredients.
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.
Don't forget to check the description page down below♡↓■MenuZunda. Zunda Mochi uses very few ingredients. Really, it is just mochi (rice cakes, unsweetened) with a paste of edamame that has been slightly sweetened. Like all recipes, especially comfort food, there are many variations of Zunda Mochi. The ratio of edamame to mochi pieces varies, and some pastes.
So that’s going to wrap this up with this special food vibrant green creamy zunda edamame mochi (ohagi) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
