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1
Boil the edamame in salted water.
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2
Boiling a little longer than usual will make it easy when smashing them.
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3
Remove the edamame from the pods, and remove the thin membrane as well.
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4
This takes patience!
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5
I get tired halfway through too, but keep at it~.
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6
Place the peeled edamame into a mortar, and grind with a wooden pestle.
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7
You hit the edamame, so it becomes pounded bean paste (zunda) for the rice cakes .
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8
Mash with your willpower!
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9
Once the bean chunks have disappeared, add salt and sugar, and mash even further until smooth.
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10
It will be hard if there is not enough sugar, and will be a really loose an paste if there is too much.
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11
Adjust to your preference while checking the taste.
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12
For those of you who lack willpower, feel free to use a food processor.
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13
This will leave behind a few grains, but it will smooth out when you mash it up in a mortar with salt and sugar.
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14
Yes!
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15
It is done~ .
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16
We made a pretty green zunda-an.
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17
Good job!
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18
You can save this paste in the fridge.
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19
As for the ohagi rice cakes, cook mochi rice and non-glutinous rice in a 1:1 ratio, and half-smash in a mortar etc.
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20
while it is still hot.
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21
Don't let it live, and don't kill it...
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22
Roll the rice cakes into easy-to-eat pieces and coat with the paste.
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23
Coat the remaining rice cakes in grated sesame.
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24
Now, let's enjoy.
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25
These are delicious and homemade.
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26
This is a heavy cream and zunda-an paste sandwiches .
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27
These are warm and fluffy soft sandwiches.
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28
It's also really good in cream puffs.
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29
These are tofu shiratama dango dumplings.
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30
Post-script: I was able to make a smooth paste in a food processor.
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31
After adding sugar and salt, I blended for longer until it thickened and it turned out ok.
