Kinoko: Mushroom - Jouyo Manju (Wagashi)
Kinoko: Mushroom - Jouyo Manju (Wagashi)

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kinoko: mushroom - jouyo manju (wagashi). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kinoko: Mushroom - Jouyo Manju (Wagashi) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Kinoko: Mushroom - Jouyo Manju (Wagashi) is something which I’ve loved my whole life. They’re nice and they look fantastic.

Kinoko Mushrooms is a leader in designing some of the most cutting edge and highest quality nutritional supplements infused with Mushrooms. The carefully selected mushrooms have many positive characteristics that are absent in other food groups. See recipes for Kinoko: Mushroom - Jouyo Manju (Wagashi) too. Niji: Rainbow - Jouyo Manju (Wagashi).

To begin with this recipe, we have to prepare a few components. You can cook kinoko: mushroom - jouyo manju (wagashi) using 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kinoko: Mushroom - Jouyo Manju (Wagashi):
  1. Take 45 g Grated Yamaimo （Yam)
  2. Get 90 g Sugar
  3. Get 60 g Jouyo-ko (fine non-glutinous rice flour)
  4. Get 150 g Koshi-aｎ (red beam jam)
  5. Make ready 1 Tbsp Crushed black sesame seeds

Although there are many varieties of edible mushrooms, generally they can be divided into saprobic fungi and mycorrhizal fungi. Saprobic fungi include wood-rotting fungi, which grow out of the. Kinoko: Mushroom - Jouyo Manju (Wagashi) Recipe by Yu-Art Kichijoji. Great recipe for Kinoko: Mushroom - Jouyo Manju (Wagashi).

Steps to make Kinoko: Mushroom - Jouyo Manju (Wagashi):
  1. Ingredients for 10
  2. Add 90g of white sugar into 50g of grated Yamaimo. Mix them well.
  3. Put 1/3 of the Yamaimo Mixture into 1Tbsp of crushed sesame seeds.　Mix them.
  4. Put the white Yamaimo mixture into 60g of "jouyo-ko (rice flour)".　Mix them. Put the rice flour into the yamaimo mixture. Take out the dough. (when around 2/3 of flour interblends into it.)
  5. Put the sesame Yamaimo mixture into the rest of "jouyo-ko (rice flour)". Make the sesame dough little softer than the white dough.
  6. Divide the each dough into 10, as using dusting flour.
  7. [Make 10 Mushurooms]　Extend a white dough into a circle as using dusting flour.　Wrap a bean jam ball with the dough. (You don't have to wrap completely)　Make it egg shape.
  8. Extend a sesame dough into a circle as using dusting flour. Make a smaller and thicker circle than white one.　Put it on the top.　Make 10 Mushrooms with this way.
  9. Put them in a steamer. Spray Water over them.　Steam them for 9 minutes.　Take them out and cool them with a cotton clothes cover not to get dry.

Kinoko: Mushroom - Jouyo Manju (Wagashi) Recipe by Yu-Art Kichijoji. Great recipe for Kinoko: Mushroom - Jouyo Manju (Wagashi). This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & rice flour. You can make Wagashi- traditional Japanese sweets- with a dough of white bean jam. Then you can relax and have a Matcha (tea) & your sweets together in a Chashitsu (tea room).

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