Japanese soy sauce dumplings
This method is more traditional Japanese salty soy sauce flavor, and you can also make red honey bean noodles, or cherry blossoms, green tea. If you want more color, you can make yellow-turmeric powder; red-red yeast rice powder ; Many people think that glutinous rice flour is used to make Japanese dumplings, because the material is relatively simple, in fact, it is white jade powder is more delicate, and the texture will be more delicate and more chewy, white jade powder is glutinous rice flour fried in a white wok, in Japan, glutinous rice is husked and ground directly with water to grind into a pulp, and then dehydrated and dried to become white jade powder, generally used to make wagashi, the cost is relatively high; while glutinous rice will be crispy on the outside and soft on the inside, which is more suitable for rice cakes and other things;
Japanese soy sauce dumplings
Step 1
White jade powder and soft tofu, the best tofu is to use this kind of soft tofu that can be eaten directly, the bean flavor is strong and soft
Step 2
Mix by hand to make a dough
Step 3
Knead into small balls and cook in a pot
Step 4
Add ice water for a more chewy texture
Step 5
Prepare soy sauce juice, brown sugar, soy sauce first boil and mix, add water or bonito broth, and finally use an appropriate amount of white powder to thicken into a viscous sauce, just taste what you like;
Step 6
It can be eaten with soybean flour
Step 7
White, fat
Step 8
Let’s eat
Cooking techniques for Japanese soy sauce dumplings
The finished dumplings can be placed in a frying pan and fried for a different flavor, and then put soy sauce on top to make it even more perfect;