Served with a side of sweet red beans, Shiratama dango, these chewy little dumplings are a very traditional treat. We eat them with shaved ice with sweet red beans, a sweet red beans warm soup dessert or just with Kinako, ground roasted soybeans. So yummy! You can also try with melted butter and brown sugar or Maple syrup to be Canadian Style dessert!
Shiratama Dango (makes about 20 small balls)
100g Shiratama ko
About 100cc (6-7tbsp) Water
2-3 tbsp Kinako, ground roasted soybeans
2-3 tbsp Sugar
- Get prepped: Set a large, deep pot of water to boil, and prepare a large bowl of cold water.
- Make the dough: In a bowl, add 4-5 Tbsp cold water to shiratamako and mix with your fingers. Continue to add water bit by bit and knead until the dough is soft and pliable (we say until it is the softness of an earlobe). Add more mochiko or water as you need it. The dough should be soft, but not sticky.
- Form: Pinch off small pieces of the dough and roll into small balls about 2cm in diameter. Using your index finger, make a little indention in the center.
- Boil dango: When the water is at a boil, drop in the shiratama dango one by one (so that they don’t stick) and boil until they float up to the top of the water. About 2-3 minutes. (This is why you need a deep pot of water, so that you can see the difference between a sunken and floating dumpling).
- Cool: Remove cooked dango with a slotted spoon and drop into an cold water bath until cooled. Drain well.
Serve at room temperature with Kinako or your favorite toppings.
I had a wonderful opportunity to host the cooking demo for City of Richmond at the very beautiful Terra Nova Barn Kitchen last night. I felt such an honor to be there surrounded with wonderful guests.
Richmond has a special place in my heart. I was born and raised in Wakayama Japan. Richmond and Wakayama have a long history as Sister Cities. My husband was raised in Richmond and we met while I was working in Richmond.
After the class, I had a chance to walk the garden and what a beautiful place that I didn’t even know existed. I felt a peace and joy looking at all gardens and the vegetables and flowers are sharing their energy with me.
Thank you for inviting me to the cooking stage! It was a great success and everyone loved Kimchi fried rice! And also thank you to Cook Culture and Sonray (Kokuho Rose) for supporting me!
I am so thrilled to let you know that I will be on Cooking Stages at Surrey Fusion Festival and Richmond World Festival this summer. I will be handing out yummy samples!
Surrey Fusion Festival
Please join us on July 22nd at 4:30pm at Holland Park
Richmond World Festival
Stay tuned for exact date and time!
Thank you for having me again for a live interview! If anyone missed listing, here is the link http://bit.ly/2p02r7g.
Sense of place with Minelle
I was asked to bring in a food to contains a great memory of my mother and this is what I brought, Inari sushi and Chirashi sushi which my mom always made/makes for us when we had/have special occasions. The night before when I was cooking these sushi, that brought back my memories with my mom and I felt so lucky to have her. Even though we are a part physically, our hear are together. I miss you and I love you, mom!
Warabi Mochi is a jelly like confection dipped in Kinako (ground toasted soybean flour) and sugar. When I was a kid, we used to buy a small package from a nearby store and ate for our snack, especially in the summer time. It is easy to make and a nice and light snack.
Ingredients: about 6 pcs.
For Warabi Mochi
- Warabi Mochi flour 90g (you can find warabi moch flour at Japanese or Asian grocery stores)
- Water 360ml
- Kinako 3 tbs
- Granulated Sugar 1 1/2 tbs
- Mix Kinako and sugar in a large plate and set aside.
- Place the warabi mochi flour and the water in a small pot and mix well till no lump.
- Place the pan over medium heat. Stir with a wooden spoon constantly and energetically as the mixture heats and becomes thick and elastic. Keep mixing well till the mixture thicken and the color changes to translucent.
- Using two spoons, make 6 small pieces and onto a bowl of ice water one by one. The dough will be very sticky.
- Place 6 warabi mochi onto a kinako mixture plate and coat well.
- Serve and enjoy!
Love taro potatoes! They have very nice earthy flavor and are great for stew and soup!
- Chicken thigh chopped 150g
- Dashi stock 100cc
- Sugar 2tablespoons
- Sodium reduced Soy sauce 2tablespoons
- Peel the potatoes and steam them for about 10 mins. To check the potatoes are done cooking, insert a skewer into a piece of potato and if the skewer goes in and comes out without resistance, the potatoes have finished cooking.
- While cooking potatoes, in a small pot, add dashi stock, sugar and soy sauce and bring it to a boil. Add chicken and cook for 3-4 mins till the chicken is done.
- In a serving bowl, arrange potatoes and add the chicken soup over the potatoes.
- Serve immediately with boiled green.