Saturday, May 14, 2016

みたらし団子と餡団子 / mitarashi dango & anko dango

みたらし団子と餡団子

日本やNYでは餡子やお団子やおもちが簡単に入手できたのにここでは出来ない!
そしてお餅・団子大好きな私、いやお餅・団子狂の私としてはなんとか食べたい、なら作るしかない!といろいろ、豆腐と小麦粉やら片栗粉やらで試しましたが、どうも美味しくない。
そんな時知り合いのYさんに教えてもらった米粉!米粉が売ってる!ということで
作ってみたら、ふわふわもちもち〜おいしーーー!!

で、餡子も今まで入手できたので作ったことなかったけど、自分流に1度失敗して2度目でおいしく出来ました!

お団子)
1:米粉(適量)に少しずつ水を足して混ぜ、手につかない耳たぶくらいの固さになったらこねて一口大のお団子状にする。
2:お湯が沸いたら、入れて浮かんできてから数分煮る。
ザルにあげる(私は少し冷水に通しますが、これは好みで)

餡子)
1:小豆を適量(80グラムくらい?)鍋に入れ、3倍くらいの水をいれ、火にかけて沸騰してから2−3分ゆで、お湯を捨てる
2:小豆を鍋に戻し、4−5倍くらいの水を入れて火にかけ、沸騰したら弱火で蓋をして40分ほど柔らかくなるまで煮る/水が少なくなってきたらその都度足し水をする
3:お湯を捨て、小豆を鍋に戻し、大さじ3−4杯くらいの砂糖を入れて(砂糖の量は好みで)火にかけ、砂糖が溶けてちょっとてかってきたら火を止めて冷ます

みたらしのたれ)
1:醤油・砂糖各大さじ2、片栗粉大さじ1、水100mlを鍋に入れ混ぜて、中火にかけ、ダマにならないようかき混ぜながら、透明になってきて少したったら火をとめる




mitarashi dango & anko dango

I love, love, love love mochi (sticky rice cake) and dango super very much!
but I cannot buy any anko (sweet red bean paste) or dango here in Tassie...
So I had to make it myself!
I tried mixing tofu, flour, corn flour (corn starch), but it didn't come out yummy...

then, one day, my friend Y-san gave me the package of rice flour (not Japanese unfortunately)! and tried it and came out very fluffy, chewy (and good way) and perfect!

and for anko, I never had to make it in NY or Japan because I could buy it in any Japanese grocery stores, but now I have tried for the first time - that ended in failure, and the second time I've done it!

dango)
1 - Put rice flour in the bowl (about 1 cup?) and slowly add water and mix as you add water
2 - When the dough does not stick to your finger and about the same feeling (softness) as the ear robe,  put them into a boiling water and cook for a while (cook for few more minutes after they float on top)
3 - Drain water and run through cold water (running under cold water is optional)

anko (sweet red bean paste)
1 - Put azuki beans (about 80g) in the pot and add water (azuki 1: water 3)
2 - Once the water is boiled, cook for another 2 to 3 minutes and drain water
3 - Put azuki beans back in the pot and add more water (azuki 1: water 4)
4 - Cook until boils with high heat, and turn it down to low heat and cook for 30 to 40 minutes until soft (to your taste) with the lid on / add water as you go when the water is getting low
5 - Once the beans are soft and cooked, drain water and put beans back into the pot
6 - Add 3 tables spoons of sugar (or more to your taste) in the pot and cook it until the sugar melts and beans become little shiny

mitarashi sauce)
1 - Put 2 table spoons of soy sauce and sugar, 1 table spoon of corn flour (corn starch) and 100ml water in the pot
2 - Cook it with medium heat mixing constantly until it all melts and color becomes clear

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