Sunday, January 23, 2011

More donabe-steamed sake manju

I had the cravings, so I made more...

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Anko (red bean paste) was mixed with roasted walnuts. They were made into balls. The dough was made from wholewheat flour, baking powder, sake lees ("sake-kasu"), sake, and sugar. They were also made into the same number of balls as the anko balls and pressed into a disk shape.

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Each anko balls were wrapped in the dough (then I brushed extra sake on the surface) and steamed in the donabe steamer, "Mushi Nabe" for about 10 minutes. The aroma was so sake-eey and so beautiful.

You can really smell and taste the sake in the maju (dumpling) skin. I love it.
You can find the recipe on toiro's website. It's so easy, so hope you will try.

Happy donabe life.