Yomogi Manju
Yomogi Manju

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, yomogi manju. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

I wanted to eat freshly-made, piping-hot manju. For the filling, since I like really sweet adzuki, making it by hand is the fastest way! Since yomogi wasn't in season, I bought dried yomogi instead. I used dried yomogi this time.

Yomogi Manju is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Yomogi Manju is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook yomogi manju using 10 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Yomogi Manju:
  1. Make ready 130 grams Cake flour
  2. Get 5 grams Dried yomogi (Japanese mugwort)
  3. Make ready 1 tsp Baking soda
  4. Prepare 80 grams Sugar
  5. Take 50 ml Water
  6. Take 1 Katakuriko (for final dusting)
  7. Make ready 100 grams ＊Adzuki beans
  8. Get 70 grams ＊Sugar
  9. Take 1 pinch ＊Salt
  10. Take 500 ml ＊Water

Brown sugar cake with sweet red bean paste. How to make Yomogi manju / Recipe よもぎまんじゅうの作り方 レシピYomogi is Japanese 'Mugwort'. Benkyodo Company has many different varieties of manju & mochi, and each piece is hand-made daily. The list and photos on this website represent only some of the types of manju & mochi that Benkyodo makes.

Steps to make Yomogi Manju:
  1. Make the filling. First, cook the adzuki beans. Boil the ＊water with the beans until tender, then add the ＊salt and ＊sugar and simmer until the liquid reduces, mashing the beans as you go.
  2. Portion the filling from Step 1 (or store bought filling) into 12 balls.
  3. Mix together the cake flour and dried yomogi.
  4. Put the water and sugar into a bowl, and heat to melt the sugar. After cooling, add baking soda and combine with the dough from Step 3. Let chill in the refrigerator to make it easier to handle.
  5. Break the dough from Step 4 into 12 balls. (About the same size as the filling balls).
  6. Shape the manju. Flatten the dough balls from Step 5 and place a filling in the center.
  7. Use your thumb and pointer finger to stretch the dough up and around the filling like in the picture. If you leave the bottom slightly thicker than the rest, it looks nicer when finished.
  8. It's done! It's fine if this dough is a little thinner at the bottom. Be sure to completely cover the filling.
  9. Once you get all the dough and filling balls to Step 8, put the opening side down and lightly coat with katakuriko. They'll be nice and shiny when finished. You could also omit it.
  10. Place the manju in a steamer on 3-4 cm sheets of parchment paper. They will plump when steamed, so leave a little room between.
  11. Steam for about 10 minutes, and they're done. This picture was taken just after they finished steaming.
  12. Ready to serve and ENJOY!

Benkyodo Company has many different varieties of manju & mochi, and each piece is hand-made daily. The list and photos on this website represent only some of the types of manju & mochi that Benkyodo makes. Oki forms each manju piece into a tiny, delicate, burrito-esque wrap. The flavor is sweet, the texture thick. Consuming each green yomogi or white habutai in two soft bites seems to slow down time.

So that’s going to wrap it up for this special food yomogi manju recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!