All Best Recipes

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan is something that I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan. Here is how you achieve it. In Kyushu, it's called "Ikinari Dango" and also Kawagoe, Saitama Prefecture is known for this sweet and there they call it "Imokoi".

To begin with this recipe, we have to prepare a few ingredients. You can have make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

1. Take 150 grams All purpose flour
2. Prepare 80 grams Mochiko
3. Make ready 20 grams Rice flour
4. Make ready 1/2 tsp Salt
5. Prepare 150 ml Boiling water
6. Prepare 1 Sweet potato
7. Make ready 200 grams Sweet adzuki bean paste (chunky type)

Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan. Although Japan lacks ethnic diversity, it seems to more than make up for it in diversity of cuisine. Little Edo, is one of the hottest one-day trip destination from Tokyo. Kawagoe has lots of tourist places to visit like the iconic area Koedo (which means Little Edo in Japanese).

Instructions to make Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan:

1. Rinse the sweet potato, slice into 1 cm rounds, and soak in salt water to keep the color from changing. (Salt not listed).
2. I used homemade tsubu-an. Use whatever anko is available.
3. In a large bowl, add dry ingredients and hot water while mixing with a fork. (Be careful not to burn yourself.)
4. Although it's hot to handle, form the dough into a ball. Knead until the consistency is smooth, wrap with plastic wrap to keep it from drying out, then let sit for about 15 minutes.
5. Take out as many sweet potatoes as you will need, rinse off the salt, and wipe the excess water with paper towels. Spread a generous amount of anko on top of each slice.
6. Remove enough dough to wrap around a slice of sweet potato, and using your palm and fingers, flatten and stretch into a circle. (You can also use a rolling pin, if necessary.)
7. Use both hands to wrap the dough completely around the anko and sweet potato.
8. Line the steamer with a cloth and steam for about 30 minutes on high heat (or until a skewer lightly inserted into the sweet potato pierces though completely.)
9. Wrap in plastic wrap as soon as the residual heat has dissipated. It also tastes delicious while still hot.

A potato is the specialty of Kawagoe, and Imokoi (いも恋) is one of the most recommended sweets to. This is Kyushu's specialty and it's simple yet wholesome. In Kyushu, it's called "Ikinari Dango" and also Kawagoe, Saitama Prefecture is known for this sweet and there they call it "Imokoi". Dango is also very much part of tsukimi, Japan's moon viewing party tradition. Kawagoe City is known for its sweet potatoes, "Japan's longest fugashi", and various candy.

So that is going to wrap it up for this exceptional food make kawagoe's specialty "imokoi" [ikinari-dango] even outside japan recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!