Previously, on tastingmenu.wordpress.com –
So I was thinking about trying to make Iron Chef Morimoto’s Natto dessert. Yes, NATTO DESSERT. But first, I had to learn how to make domyoji-ko mochi. A thank you to Abbie-chan@Ebisuya in Medford for helping
me out to source the domyoji-ko.
So to do that, I thought I’d just make a simple version (non-sakura version). Researching the web, I found – https://en.cookpad.com/recipe/2094552
But that recipe seemed like a lot, especially since I was learning to make this, so I scaled the recipe down to –
A. For the domyoji (yields 6 portions) [this is probably the smallest workable amount]
Domyoji-ko (coarsely ground Japanese rice flour) 62.5 g (~2.2 oz)
Sugar 25 g (~7/8 oz)
water 100 ml (~3 3/8 oz of already boiled water, then measured out)
sweet red bean paste 125 g (~4.4 oz – as it would turn out, it was 3/4t per mochi ball)
A note about the adzuki/azuki/manju – my wife helped out with this by soaking the red beans in water for about 12 hours and then cooking them in our slow-cooker for another 12 hours...
1. Preheat a saucepot to be scalding hot
and pour in the boiling water and add the Domyoji-ko once it starts boiling (and then reduce the heat to medium!).
While stirring, continue to heat until all of the moisture has been absorbed by the rice flour.
2. Combine the ingredients thoroughly with a wooden spatula or spoon and once the mixture has become plump and soft, stir in the sugar.
3. Once the ingredients have been combined thoroughly, take it off the heat.
4. Lay a damp tea towel (or thick cheesecloth) out in a steamer, turn out the domyoji-ko mixture out onto the towl/cheesecloth, gently wrap the top of the domyojiko with the remaining cloth and steam the mixture for 15
5. After finished steaming, divide it into ~6 equal portions
6. Wet your hands with water, roll a portion of the domyoji-ko mixture into a ball, then flatten it as much as you dare.
7. place 3/4 t of red bean paste into balls and wrap the bean paste in the domyoji-ko mixture, seal the wrap and roll the whole thing into a ball. [repeat steps 5 and 6 until there are no remaining domyoji-ko mixture]
Upon making the last the mochi balls, I had remaining sweetened red bean paste. I’d probably save the remainder for another application (like maybe topping it on vanilla ice cream…).
In tasting the final product, the texture reminded me of the eight treasure rice I had long ago aboard the Jumbo Ferry restaurant (at Aberdeen Harbour, Hong Kong) that was filled with sweetened peanut ‘dust’. And the domyoji-ko mochi didn’t have that sometime annoying gumminess that I tend to associate with mochi desserts. This dish was an eye-opener for my wife in that it wasn’t overpoweringly sweet nor gummy. This was clearly a dessert treat that we both would look forward to making again.
Domyoji-ko – Ebisuya, Medford, MA