Authentic home cooking from Japan, with US measurements. 
Yomogi Paste Preparation: Easy Paste
By making yomogi into a paste and freezing it, you can easily use it for mochi or bread, etc. (^_^)/
The origin of this recipe: I often get asked about it, so I wrote it down as a memo♪
Yomogi Paste Preparation: Easy Paste
By making yomogi into a paste and freezing it, you can easily use it for mochi or bread, etc. (^_^)/
The origin of this recipe: I often get asked about it, so I wrote it down as a memo♪
Open in Cookpad AppSteps
- 1
Remove debris and any hard, red stems from the picked yomogi. Place in a bowl of water and wash by gently rubbing 3-4 times.
- 2
Once the water is clean, drain the yomogi in a colander. Add salt to a deep pot and fill halfway with water. Bring to a boil and add the yomogi.
- 3
Stir and bring back to a boil, then add baking soda (it will bubble, so lower the heat slightly). Boil for 1 minute, then cool in water and drain in a colander.
- 4
Place the colander in a bowl of water for about 1 hour to set the color. Squeeze out excess water and process into a paste using a food processor. Wrap about 20g portions in plastic wrap and freeze.
- 5
I used some that I froze last spring this year, and it was fine (^_^; It lasts for a year♪
Cooksnaps
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