Daifuku - mochi balls filled with sweet red bean paste. The mochi is made with sweet glutinous rice flour (mochiko), water, and sugar; it’s cooked until it forms a single mass in the pot. The mochi dough is then cooled down and sprinkled with potato starch to prevent sticking on the work surface (the stretchy mochi with the super-fine potato starch has such a great texture). The dough is divided into small pieces (some of which I used for the red bean soup) and then rolled out into small rounds, filled with red bean paste, and pinched closed.
Homemade shoyu ramen – Super yummy, super filling! From scratch down to making the broth and noodles, a Sunday well spent. #washoku #ramen #cooking #food