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1
Find some fresh yomogi and pick only the leaves.
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2
If they're a bit dirty give them a quick wash.
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3
Boil 1 litre water in a saucepan and add baking soda.
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4
Add the yomogi into the water and blanch.
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5
Wash it a few times then leave it to soak in cold water.
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6
Gently squeeze any excess water out of the yomogi.
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7
Finely chop the yomogi with a knife and then grind it into a paste with a pestle and mortar.
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8
If you don't have a pestle and mortar, you can blend it in a food processor instead.
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9
Split the tsubu-an into 5 portions and roll each portion into a ball.
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10
Add the joshinko, shiratamako and sugar into a bowl and lightly mix them with a pair of cooking chopsticks.
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11
Gradually add the hot water and mix everything together well so that there are no lumps.
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12
I find that mixing by hand is the most efficient.
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13
Lightly wrap the mixture and heat it in the microwave for 2 minutes at 500 W.
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14
Wet a wooden spatula and mix the paste well until it gathers into a ball of mochi dough.
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15
Place the dough in the same mortar as the yomogi paste.
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16
Mix the mochi dough and yomogi paste well with a wooden pestle until the yomogi paste is distributed evenly.
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17
Keep your fingers wet and split the mochi dough into 5 portions.
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18
Then stretch out each portion and use one portion to wrap each ball of tsubu-an.
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19
These kusa-mochi are likely to stick to the plate they're served on so I think it's easiest to serve them on top of a dusting of kinako.
