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Kimi Shigure (egg Yolk & Bean Paste Cakes) Recipe

Kimi Shigure (Egg Yolk & Bean Paste Cakes) Recipe
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Serving : 2
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Prepare the ingredients before making Kimi Shigure (Egg Yolk & Bean Paste Cakes) in your home. Then, follow these steps below to serve Kimi Shigure (Egg Yolk & Bean Paste Cakes) for your family or friends.

Ingredients: Kimi Shigure (Egg Yolk & Bean Paste Cakes)

  • 300 grams Smooth Shiro-an (I used the store-bought kind)
  • 2 Whole eggs
  • 1 Egg yolk
  • 10 grams Joshinko
  • 120 grams Koshi-an

How to Make Kimi Shigure (Egg Yolk & Bean Paste Cakes)

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Kimi Shigure (Egg Yolk & Bean Paste Cakes) in your home by yourself.

    Step 1
  • Make the shiro-an by following the directions on the packet of commercial shiro-an powder. (The photo shows the step where water is added).
  • Step 2
  • Mix with a wooden spatula while heating the paste. It will become rather watery, but don't worry.
  • Step 3
  • The water will evaporate gradually and the paste will thicken.
  • Step 4
  • When almost all the moisture is gone and the paste is the consistency of commercial shiro koshi-an, turn the heat off.
  • Step 5
  • Spread the paste out on a large plate. Microwave without covering to evaporate more moisture.
  • Step 6
  • After 2 minutes in the microwave, take it out and mix. Microwave again. Repeat until it's rather crumbly and stiff.
  • Step 7
  • This is how it looks when it's done. Adjust the microwaving time depending on how watery the paste was when you started.
  • Step 8
  • Spread it out on the plate and let cool.
  • Step 9
  • Place the two whole eggs in a saucepan, and cover with water. Bring the water and eggs together to a boil. When the water comes to a boil, cook the eggs for 12 minutes to make hard boiled eggs. Take them out of the water and cool.
  • Step 10
  • Let the eggs cool down completely before removing the yolks.
  • Step 11
  • Use the egg whites in a salad or something.
  • Step 12
  • Pass the yolks through a strainer.
  • Step 13
  • Place the cooled shiro-an into a bowl and add the strained yolk. Knead with your hands.
  • Step 14
  • Add the raw egg yolk and joshinko, and mix together to form the dough.
  • Step 15
  • Knead the dough until it no longer sticks to the bowl and is about as firm as your earlobe. If the dough is too sticky, add a little bit of joshiko. If the dough is too dry, add a little more raw egg yolk.
  • Step 16
  • Divide the dough into 12 portions and roll into balls. Divide the anko into 12 portions and roll into balls as well. Wrap the mixture around the anko.
  • Step 17
  • Bring water to a boil in a steamer. Line the steamer with a dry kitchen towel. Line up the dumplings on the towel leaving space in between each one, and steam over high heat for 10 to 12 minutes.
  • Step 18
  • The cakes fall apart easily since they're quite soft, so let them cool down before taking them out. While they're still fresh out of the oven, they'll smell a bit eggy, but that'll soon fade after half a day.
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