How to Prepare Delicious Traditional Japanese Treats (that you can make abroad)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, traditional japanese treats (that you can make abroad). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Traditional Japanese Treats (that you can make abroad) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Traditional Japanese Treats (that you can make abroad) is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook traditional japanese treats (that you can make abroad) using 19 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Traditional Japanese Treats (that you can make abroad):

1. Make ready Homemade anko (sweet azuki bean paste)
2. Take 500 grams Red beans
3. Get 400 grams Sugar
4. Take 1/2 tsp Salt
5. Make ready 6 pieces Sweet chestnuts in syrup
6. Take Gyuuhi (sweet rice cake)
7. Take 25 grams Mochiko
8. Make ready 15 grams Sugar
9. Get 50 grams Water
10. Prepare 15 grams Walnuts
11. Make ready For the dorayaki batter:
12. Take 150 grams Plain white flour
13. Make ready 3 Eggs
14. Prepare 80 grams Sugar
15. Get 2 pinch Salt
16. Prepare 1 tbsp Honey
17. Take 1 tbsp Mirin
18. Get 80 ml Water
19. Make ready 1 tsp Baking soda

Instructions to make Traditional Japanese Treats (that you can make abroad):

1. Wash the red beans with water and drain once with hot water. Boil until soft, then rinse off any scum with water. Drain the water, then add the sugar and simmer.
2. Chop up the chestnuts and add to a small amount of the mixture from Step 1.
3. Heat the walnuts in the microwave at 500 W for about 1:30. Chop.
4. Mix together the gyuuhi (sweet rice cake) ingredients. Cook in the microwave at 1000 W for 1:30, then mix well.
5. Add the walnuts and mix.
6. Smooth the surface and let cool.
7. Mix together the dorayaki batter (eggs, sugar, salt, honey, mirin, baking soda mixed with water, flour), let rest for 30 minutes, then cook.
8. On a scale of 3-9, heat the frying pan between 3 and 5. Using a non-stick pan (no oil), fry the batter until holes start to break on the surface. Do a test run with the first.
9. Here's a tip for flipping them over. Slip the dorayaki onto the spatula, lightly support it with chopsticks, and flip over.
10. Wipe the pan down with a paper towel between each dorayaki. Cover the cooked dorayaki with a damp towel.
11. Sandwich the anko and gyuhii in the dorayaki.
12. .

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