Mitarashi tokk

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Matcha and wagashi. Tea and cakes. That’s an informal tea ceremony with a Korean twist.
The model is mitarashi dango, skewers of mochi balls in a sweet sauce. But these are sticks…

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I’ve used Korean mochi (tokk). I have no idea if that exists elsewhere than in Osaka, but you can see this version here. It’s very convenient to prepare.

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Boiled them till soft (10 minutes).

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Put on skewers. Passed a little sesame oil around.

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Grilled the skewers.

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I’ve made a sauce by melting a small block of kurozato black sugar in water, adding a little soy sauce, a pinch of hot chili and a little potato starch to thicken.

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Reheated the sauce and painted the skewers with it.

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Served with matcha green tea.

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2 thoughts on “Mitarashi tokk

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