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…
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.
Boiled them till soft (10 minutes).
Put on skewers. Passed a little sesame oil around.
Grilled the skewers.
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.
Reheated the sauce and painted the skewers with it.
Served with matcha green tea.