JAPAN
Ingredients
• 150g Shiratama glutinous rice
flour
SCHOOL :
• 220g-Shilken tofu
ST. MICHAEL HIGH
• 6-bamboo skewers
SCHOOL , KOBE
• 100cc-water
•1tablespoon-katakuriko
• (potato starch or cornstarch）
• 3 tablespoons-soy source
•3tablespoons-sugar
Preparation
1.
2.
21
Boil with plenty of hot water in a pot.
Place the Shiratama glutinous rice flour and silken tofu in a bowl
and knead by hand.
3. Divide into 24 ball-shaped pieces and boil
4. After they have floated boil while stirring for 2 to3 minutes.
5. Take out the ball into the cold water.
6. Skewer every four dumplings.
7. Make the source. Mix soy source, sugar and water (100cc) and boil
in a pot.
8. Mix the starch with two tablespoons of water, and put into the pot
“7” little by little.
9. Stop the fire thickened.
10. Pour the source on to the skewered dumplings, and that’s it
MASAHIRO ZAIZEN
Starter