-
1
[Prep the ingredients] Soak the rice in a generous amount of water (6 to 8 hours if freshly harvested, or 8 to 10 hours if not).
-
2
Also soak the kuromame in plenty of water overnight.
-
3
[Boil the beans] Put the beans and water they soaked in into a pot, bring to a boil, then reduce to low heat.
-
4
Simmer for 10 minutes, skimming the scum as it rises, then drain.
-
5
[Pound the mochi] Drain the rice, let sit in colander for about 20 minutes; shake from time to time to release any water that collects at the base of the colander.
-
6
Put the water into the mochi machine, add the rice, then press the start button.
-
7
Add the salt when it signals that the rice is finished steaming.
-
8
When the machine signals that it is finished pounding the rice, check to see whether any grains remain.
-
9
If so, pound again.
-
10
Prepare a large bowl, and water for dampening your hands.
-
11
Dampen both hands, then remove the mochi while the mortar is turning.
-
12
Transfer it to the bowl.
-
13
You should be able to transfer the mochi easily as long as you dampen your hands while the mortar is turning.
-
14
Taste the mochi.
-
15
If it is bland, put salt on your hands, then mix together with the beans.
-
16
Put a handful of beans close to the edge of the mochi.
-
17
Dampen hands, draw mochi over the beans, then gently press down with the inner pad of your hands.
-
18
Repeat Steps 9 and 10 until beans are evenly distributed.
-
19
Dust the surface of the lid of the mochi machine or a cake box with starch, then transfer the mochi.
-
20
Sprinkle a small amount of starch on the surface, then spread evenly.
-
21
Cool, wrap in plastic wrap, then let sit in a cool place overnight.
-
22
It should be hard enough to slice.
-
23
Cut into desired sizes, then they are done.
-
24
When dusting, use as little starch as possible.
-
25
If you use too much, they will mold easily.
-
26
Grill or toast before serving and enjoy as is!
-
27
If they aren't savory enough, dip in soy sauce or soy sauce with sugar.
-
28
This was made in a bread maker.
-
29
I shaped it into an oblong loaf, then sliced.
-
30
See.
