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Post by Abe Akirakeiko on Jun 25, 2007 14:43:31 GMT -5
Rokusei gave us two types of 'kashi' ('kuwashi') there: Touguwashi and Ki no kuwashi. The first was a type of fried dough, like the ones linked to. The Ki no kuwashi, or 'tree candy', was fruit (I think it was mikan, but I can't recall exactly). -Ii Touguwashi/tougashi aren't that hard to make: I've made them before as a kind of fried mochi (mochiko + joushinko + a pinch of salt, made into a dough, and fried in a mix of sesame and canola oils). They are good drizzled with honey. The ones served to us at Rokusei were a different texture, though, not so glutinous-- mochiko plus regular wheat flour might work better. The ki no kuwashi was kaki (persimmon, Fuyu variety to be precise). If you can find those, they are a very appropriate late autumn fruit. -Abe
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madyaas
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Post by madyaas on Jun 27, 2007 15:15:58 GMT -5
Homemade mochi is probably easier than trying to reconstitute stale storebought mochi. All it is is sweet rice flour, water and sugar. www.kuidaosumi.com/recipes/mochi.html (Ignore the blueberry mochi recipe at the bottom.) That microwave recipe is very easy. I tried a slightly different recipe that used less water and wow was the rice flour hard to stir. The stirring gives the right texture to the rice flour. However the balls that came out were very much like the daifuku mochi I've bought at the Asian market here in town. The recipe I used had you roll the balls in your hands, although I discovered you have to let it sit a bit to be able to roll it into balls without getting burned (even with powdering my hands with rice flour). Korean stores often sell 5lb bags of finely milled rice flour. The type I bought had no coarse bits at all. Of course if you don't live near lots of Koreans, it may be as hard to find as Japanese rice flour.
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Post by solveig on Jun 27, 2007 15:47:13 GMT -5
Noble Cousin! Greetings from Solveig! Here is the URL for a web site which claims to be a wagashi classroom. The specific recipe is for "Doumyouji". www.sueki.jp/03/03-0011.htm
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Post by Nagamochi on Jul 8, 2007 9:31:09 GMT -5
<<<RECAP>>>
Now that the event is over, I thought I would share my results.
Abura-age: I've made this dish before, but never had I made the garlic and green onion filling the night prior, but rather just before stuffing the tofu. I didn't make much of a fuss over doing so thinking in my quasi-hypothesis that if letting it sit like that had any effect, the shoyu's salt would mellow out the garlic. Boy was I wrong! Even double bagged people could smell that stuff 30 yards away. Overall, the dish was strong, but still proved to be the crowd pleaser I know it to be. Which was further evidenced by two gentlemen who exclaimed nearly in unison, "DUDE! This is totally bar food. It would go great with beer!" They then proceeded in returning a few minutes later with frosty steins of said libation to grab a couple more of the pockets.
Chigomochi/Dango: This tasty bit of mochiko was an interesting, if not frustrating, challenge. My first test batch I used the "Auntie Yo's" recipe that Makiwara provided here. CAVEAT: this recipe, to the best of my knowledge, calls for entirely too much water if the dough's consistancy should resemble play dough. I cut the recipe in half for testing, but otherwise followed it to the letter, which gave me a soupy sauce rather than dough. Test batch number two: This one came out beautifully. The dough was firm enough to work with yet soft to the bite, and heavenly sweet. Since I do not have azuki paste available to me, I used mung beans that I boiled to death, added a bit of sugar, and mashed into a paste. Outside of the difference in color, I feel it made an identical substitute. Final batch: Where do I begin? Let's just say that cooking while multitasking, particularly when one is physically, emotionally, and mentally non-coherent, is just a bad idea. I ultimately had to scrap this dish and not serve it.
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Saionji Shonagon
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One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
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Post by Saionji Shonagon on Jul 8, 2007 11:25:43 GMT -5
Which was further evidenced by two gentlemen who exclaimed nearly in unison, "DUDE! This is totally bar food. It would go great with beer!" They then proceeded in returning a few minutes later with frosty steins of said libation to grab a couple more of the pockets. Their names weren't Bill and Ted, were they?
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madyaas
New Member
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Posts: 398
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Post by madyaas on Jul 8, 2007 18:11:36 GMT -5
Now that the event is over, I thought I would share my results. Abura-age: I've made this dish before, but never had I made the garlic and green onion filling the night prior, but rather just before stuffing the tofu. I didn't make much of a fuss over doing so thinking in my quasi-hypothesis that if letting it sit like that had any effect, the shoyu's salt would mellow out the garlic. Boy was I wrong! Even double bagged people could smell that stuff 30 yards away. Whenever I make lumpia (Filipino eggrolls) sauce I use one to two cloves of garlic with soy and vinegar. Neither kills the odor of garlic and I can taste it in my mouth the rest of the day . Next time, perhaps cooking the cloves a bit would mellow the flavor? Another recipe I've used which works well is to use 2/3 cup water to 1 cup flour. The dough is tough to stir (because you have to stir it twice when doing it in the microwave), so I think a cup of water might make it soft, but not too soft (I'll have to try this. I've got 5lbs of rice flour in the pantry). In Taiwan mung bean paste is used in moon cakes, and I've seen Korean confections using it as well. Sounds like you made a most delicious feast, nagamochi!
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Post by Nagamochi on Jul 9, 2007 13:23:34 GMT -5
No, sadly. Heck, they weren't even dressed like a couple of newbies, rather "high" Norse and late Italian. Which to me just screams that they at least had a couple of brain cells to rub together. Unless their wives made the garb, which could explain alot there. ;D
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