Kenbiki yaki ｜ Our Regional Cuisines
source : "A Taste of Okayama," Okayama Prefecture Local Culture Foundation
RECIPE
Ingredients (For 10pieces)
- wheat flour 200g
- Myoga leaves 10 leaves
- Boiling water 200 ml
- water 40ml
- oil pinch
- katakuriko (potato starch) pinch
- azuki beans 140g
- sugar 100g
- salt pinch
How to cook
1. Soak azuki beans in water overnight and cook until soft.
The beans should be soft enough to be crushed by pressing with fingers (50-60 minutes).2. Squeeze out the azuki beans, add sugar and salt, knead to make anko (red bean paste), and roll into a ball.
3. Put the flour in a large bowl, add boiling water and mix.
4. Add 40 ml of water and knead lightly, watching the addition and subtraction. Let rise at room temperature for 10 minutes.
5. Dust your hands with potato starch, divide the dough into 10 equal portions, and wrap the dumplings with myoga leaves.
6. Lightly oil a frying pan and cook the dumplings on both sides over medium to low heat.
Recipe Arrangements
provider : Agriculture, Forestry and Fisheries Division, Bicchu Prefectural Government
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
