30 July 2009


I had the craving for oshiruko yesterday night but it was just too late to make any. So obviously I had to do it the first thing in the morning.

I used readily prepared koshi-an (sweet red bean paste) from Daiso for the soup. Besides adding too much water to the koshi-an, to neutralise the sweetness, I also added some sea salt to soup. Usually I would just make the shiratama (glutinous rice dumplings) version but I had fun trying to "grill" my mochi (glutinous rice cakes) and nearly burnt a pair of chopsticks over my stove. Oops.

Which would you choose? Shiratama or mochi?

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