Okayama Prefecture

Kenbiki yaki

Kenbiki yaki
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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.