Boil the aduki beans covered in approx. 4 times the volume of water. | 小豆を鍋にいれて4倍くらいの水で火にかける。
Replace the water once it comes to a boiling point and stew the aduki beans in low heat for about 60~90 minutes until the beans are soft (you should be able to squash one bean with your fingers).l | 沸騰したら茹でこぼしをして、4倍くらいの水をいれて蓋をした状態でコトコトl、弱火で90分煮ます。
Once the beans are soft enough and 80% of the water has evaporated, remove it off the heat and add the brown sugar. | 小豆が柔らかくなってきて、茹で汁が少なくなてきたまずは火をとめ、砂糖を加えます。
Over low heat, stir and squash the beans for about 10 minutes and finally add the salt. 弱火にして練るようにかき混ぜていきます。最後の塩を加えます。
The thickness of the red bean soup and sweetness varies individually hence adjust with adding more water or sugar if needed. | おしるこの濃度は好みで水の量を調整し、味を調整します。
Using a Shiratama Dango Flour, add water to the flour and mix with your hands until it forms into a ball (the flour should not stick to your fingers). The Shiratama Dango mixture should feel like an earlobe texture. | 白玉粉に水を少しずつ混ぜて耳たぶくらいの柔らかさにします。
Form it into a 1.5cm diameter flat circle and drop it in boiling hot water until each ball starts to rise to the surface. | 1.5cmくらいに丸めて、沸騰したお湯でゆでます。浮いてきたら出来上がってます。
Drop the Shiratama Dango balls into cold water to stiffen the eating texture. | 冷水に入れてしてめていきます。
Combine the Shiratama Dango balls in to the red bean soup before serving. | おしるこの中で温めておわんに入れます。
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