Saturday, September 26, 2020
Sugar 100 g
Soy sauce 50 ml
MIRIN 30 ml (Japanese cooking wine)
Water 180 ml - separate 150 ml and 30 ml to mix with potato starch
Potato starch - KATAKURIKO 20 g (*or more - test it - DO NOT use CORN starch; arrow root starch is okay.)
The DANGO Ingredients:
250 g GLUTINOUS RICE FLOUR (green bag)
Add 180 ml of warm water, and have another 180 ml of warm water ready. (You might not need all of second cup of 180 ml warm water.)
Combine with warm water; mix. Add other 180 ml of warm water 1 Tablespoon at a time. Mix in until you have a soft supple dough -as soft as earlobe soft but not wet.
Roll into a ball. Divide into quarters.
Roll one into a rope.
Cut into 14 g pieces - weighed on scale or just equally using cookie dough scoop.
TOKOROTEN is not my favorite, but when it comes to hot summer day, it always make me to think about it. I would go to the corner snack store and ask for it. The store lady would bring out a bamboo tool - TENTSUKI and pass a jelly block through and out comes this beautiful jelly noodle. Here is an exlanation from Wikipedia:
Tokoroten (心太, ところてん) is a dish in Japanese cuisine made from agarophytes.
Then, a special TOKOROTEN sauce dresses it and it is served. The interesting thing about it is that the taste to me is not wonderful or something I would really crave for, but it's like a hot summer without having a ice-cream cone.
I made a short cut and decided to boil this Potato Starch Noodles. Then, I made the TOKOROTEN sauce, sprinkled some dry seaweed flakes.
To overcome some of the COVID-19 stay home and teleworking humdrum, I baked myself the large top muffins.