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1
Here are some homegrown peanuts.
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2
Here they are raw.
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3
Soak them in hot water for a while, then peel off the skins.
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4
Using a blender, combine the peanuts and water, then blend into a smooth liquid.
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5
Lay a cloth over a thick-bottomed pot, strain the liquid from Step 4, then squeeze out the excess juice.
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6
Add the remaining water and katakuriko to the pot, stir until even, then heat.
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7
At first, the heat should be set high, then reduced to low heat while continuously stirring.
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8
Remove from heat once the mixture reaches a paste-like consistency.
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9
Line a mold (I use a bento box) with a damp towel, then pour in the mixture from Step 6.
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10
Cover the mixture with the ends of the cloth, then chill in a cold water bath.
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11
Once it has cooled, chill in the refrigerator.
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12
Cut into desired sizes...
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13
Top with grated ginger, then drizzle on the sauce.
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14
Do not discard the pulp.
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15
You can make uno hana with it.
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16
Here is the uno hana dish.
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17
See
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18
With the leftover peanuts I had, I added them to some kudzu powder and made tofu from that.
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19
This tofu is stickier than the kind made from katakuriko slurry and it's very delicious.
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20
I made uno hana using freeze-dried tofu!
