Recette

1.

Place the Plus Koji Koji-Amazake and katakuriko flour in a dry pot on low heat, stirring constantly with a whisk.

2.

Continue stirring after it thickens. Once the mixture forms a springy dough, remove from the heat and transfer to a plate to cool.

3.

Once cool, chill, covered, in the refrigerator for 30–60 minutes.

4.

Remove from the refrigerator and cut into bite-sized pieces. Transfer to a serving dish, sprinkle with the kinako, and sugar or brown sugar syrup to taste.

Film de recette