若鮎 Wakaayu

Name: 若鮎 Wakaayu
Cuisine: American
Ingredients: Koshian （Smooth sweet bean paste ）; 〈Dough〉; 1 egg; 50 g Suger; 1 teaspoon Honey; ★ 1 teaspoon Baking soda; ★ 2 tablespoon Water; 60 g Cake flour; Dash salad oil; 〈Gyuhi（soft mochi）〉; 20 g Shiratamako（Glutinous rice flour）; 2 tablespoon Water; 2 tablespoon Suger; 2 teaspoon Starch

Omotenashi Kitchen @cook_6108124

Japanese basic Wagashi. The shape is a sweetfish🐟

Omotenashi Kitchen @cook_6108124

Japanese basic Wagashi. The shape is a sweetfish🐟

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Ingredients

Koshian （Smooth sweet bean paste ）
〈Dough〉
1egg
50 gSuger
1 teaspoonHoney
★ 1 teaspoon Baking soda
★ 2 tablespoon Water
60 gCake flour
Dashsalad oil
〈Gyuhi（soft mochi）〉
20 gShiratamako（Glutinous rice flour）
2 tablespoonWater
2 tablespoonSuger
2 teaspoonStarch

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Steps

1

〈Dough〉Put egg and sugar in bowl, and mix it until it whites. Then, add honey and ★（mixed in advance）in order.
2

Sift flour to the bowl, and mix it well. Leave it for 30 min.
3

〈Koshian〉Dry Koshian with paper towels, and devide in 6. Make shapes of 10cm long.
4

〈Gyuhi〉Put Shiratamako in bawl, and pour water little by little while mixing by fingers. Then, add suger and mix it.
5

Microwave for 40 sec, toss, and microwave for 20 sec again.
6

Dust Gyuhi with starch, and devide in 12.
7

Add 1 tablespoon of water to the dough and mix it.
8

Warm electronic griddle to 180°C. Then, pour one sixth of dough, and arrange the shape of 13 cm-ellipse. When you can see small holes on the surface, turn it over and fry for a min.
9

Put Koshian and Gyuhi on the dough, and fold in half.
10

Draw a pattern on it with heated iron stick.
11

Enjoy!