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Categories:Viewed: 7 - Published at: 8 years ago
Ingredients
- 50 grams Buckwheat (soba) flour
- 50 grams Shiratamako
- 70 ml Water
- 2 tbsp Sugar
- 1 tbsp Mirin
- 1 tbsp Soy sauce
- 1 tbsp Water
- 1 tsp Katakuriko
Method
- Mix together the buckwheat and shiratamako, then add water a little at a time until the dough becomes soft (until it becomes, as the Japanese say, "to the softness of an ear lobe").
- Boil water in a pot.
- Form small, round balls from the dough in Step 1, then drop into boiling water.
- Scoop them out after a minute from the time they rise to the top.
- Chill in ice water.
- To make the syrup, mix all of the syrup ingredients in a pan.
- Heat on medium, stirring continuously.
- Once it starts to gently boil and thicken, transfer to a dish and let cool to room temperature.
- Pour on the dumplings, then serve.
- They are slightly chewier than dumplings made with just shiratamako and their texture will become addictive.
