Walnut Yubeshi (Sweet Rice Cake with Walnuts)

1. 1

   Microwave the walnuts for 2 minutes.

2. 2

   For whole walnuts, microwave for 3 minutes, then finely crush.

3. 3

   Dissolve the shiratamako, brown cane sugar, and soy sauce in lukewarm water, then mix well.

4. 4

   Put the mixture into a heat-resistant bowl, wrap in plastic, then microwave for 2 minutes, and mix well until evenly incorporated.

5. 5

   Add the walnuts and kinako to the mixture, mix, then microwave again for 2 minutes.

6. 6

   It will start to turn brown.

7. 7

   Stir well, then spread out the mixture onto a tray coated in katakuriko, then cool to set.

8. 8

   Now, all you have to do is cut.

9. 9

   After microwaving, it is very hot, so be careful not to burn yourself.

10. 10

    I let it sit a while before spreading it out.

11. 11

    Then chill in the refrigerator.

12. 12

    This is the granulated brown cane sugar I used.

13. 13

    Sprinkle on some kinako and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.