Colorful falafels and a creamy sour sauce today…
Quick and fun.
Yes, red cabbage brings the color.
I blended the cabbage, then added the soaked chick peas, some onion, cardamome seeds and ajowan (a little), salt.
They become pink in the pan…
The sauce is soy yogurt, with lemon juice, coriander seed, salt and pepper.
Mmm, purple pillows…
桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.
It is traditionally flavored with pickled sakura.
Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.
After soaking and cooking.
1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.
The pickled sakura must be rinsed and soaked, otherwise they are really too salty.
That’s the finished paste. It can be used in sweets and breads.
With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.
Wagashi Saga : Japanese sweet posts and tutorials.
Recipes using sakura-an :
sakura mochi
double sakura waffles
sakura anpan
A classic wagashi (tea sweet) for the season, the sakura mochi. Actually, there exist several sweets under the same name. This one is the Kansai style version.
They are simply ohagi, like those in this tutorial post. I colored some in pink. Then I placed them on pickled sakura leaves.
The leaves need to be rinsed and soaked 15 minutes.
I filled the white ones with sakura an bean paste (recipe here).
The pink ones are filled with classic anko bean paste (recipe here).
Wagashi Saga : Japanese sweet posts and tutorials.
A delicious and simple way to savor the season. Yes, they are arriving. Most are like this :
But a few are opened…
Mochigome (sticky rice).
御強 okowa, steamed stick rice.
How to ? It’s explained in the tutorial.
I have added rinsed pickled cherry after 30 minutes.
The rice is firm, glossy and sticky. It’s easy to form balls.
I’ve put them on pickled sakura leaves.
I could eat beef burgers but I now prefer bean burgers. If you think I’m weird, you should try these. They are soft, juicy, crunchy, flavorful. And easy to make.
Basic ingredients that you can make from scratch but I had them ready to start. Yakisoba (fresh ramen for hot plate) and cooked black beans (here kuromame). You can use other types of noddles/pasta.
today’s green
Mix, shape and cook. OK, I mash the beans with a fork, I mince the greens, onion, ginger, I roughly break the walnuts. That’s not precise be make them to taste, you can sample the ingredients as you mix in. With 1 cup of beans, I made 2 burgers. I cook them briefly in a frying pan.
With 1 pack, I made 4 rounds of yakisoba. I stir-fried them with a little sauce and spices, then shaped and cooked next to the burgers.
You wonder why I made these yaki-soba “patties” ? Oh, I had space in the frying pan. You’ll see that in next post.
Here is the burger !
