Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, vibrant green creamy zunda edamame mochi (ohagi). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Zunda mochi is typically associated with Sendai, but it is common throughout the entire Tohoku region. This traditional Japanese dessert couples boiled mochi (rice cakes) and a vibrant green paste consisting of mashed edamame beans. Edamame are seasonal. "Zunda mochi" uses edamame, or young soybeans, that can only be harvested for three to four days in the summer.
Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Vibrant Green Creamy Zunda Edamame Mochi (Ohagi) is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have 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):
- Get 1 cup Edamame
- Take 4 tbsp Light brown sugar (or white sugar)
- Prepare 1 dash Salt
- Prepare 180 ml Non-glutinous rice: mochi rice (1:1)
Zunda-mochi is a traditional dessert of Northeast Japan. It is mochi covered with zunda, which is sweet edamame (green soybeans) paste. Zunda is mostly used for sweets but salty version is also eaten in Northeast Japan. You can find a variety of zunda flavored foods in the area, such as zunda.
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.
Tanjo iwai mochi / Issho mochi. Issho Mochi (rice cakes) for healthy growth Stacked red and white rice cakes means joyful of the heart. This is a rice cake that celebrates a child's first birthday. Zunda-bean paste is the paste made from the delicious Edamame (green soybeans) picked in the morning by a. Hi, Cooking Lovers all over the world!
So that is going to wrap this up for 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 interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
