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We hope you got insight from reading it, now let's go back to chilled 'zunda' pounded edamame paste recipe. You can cook chilled 'zunda' pounded edamame paste using 2 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Chilled 'Zunda' Pounded Edamame Paste:
- Provide of Edamame (boiled in salt water, and shelled).
- Use of Sugar.
Steps to make Chilled 'Zunda' Pounded Edamame Paste:
- Cover the shelled edamame in hot water and parboil once more on high heat while mixing with a fork. Removing the thin membrane that rise to the surface..
- Once tender, transfer to a colander, lightly draining the boiled liquid into a pot. Do not discard the liquid..
- A little at a time, pass the mashed edamame through a strainer. Dissolve the sugar in the remaining liquid, then add to the mashed edamame..
- Pass the remaining liquid through a sieve, knead to your desired texture, then serve..
- Try it with mochi dumplings, ice cream, cream puffs, etc. For the mochi dumplings, see. https://cookpad.com/us/recipes/147885-soft-and-chewy-dango-with-only-tofu-and-flour.
These are sold everywhere in Sendai, but store quality tends to be "just sweet." You can eat as much as you want with moderately sweetened homemade ohagi! To make a good paste that feels good in your mouth, I make it carefully by removing the thin edamame membrane and use a mortar. "Semi. The edamame paste freezes really well so you can make a big batch and freeze it. Jun's relatives always have some in the freezer in case a visitor stops by! Whiz the naked (skin-off) edamame with some sugar and a bit of water in a food processor.
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