A Summertime Sweet From Tohoku: Zunda (Edamame) Mochi Recipe by cookpad.japan
Cooking Instructions 1 Boil the edamame in salted water until tender (just go with the same big pinch of salt that you'd use to boil edamame regularly). 2 Take the edamame out of their pods, and peel the thin skin off the beans. Put the peeled beans in a grinding bowl. (The beans with the pods and skins removed should be about 100 to 130 g.) 3 Grind the edamame into a smooth paste. It's important not to leave any lumps. Carefully grind the beans for a smooth, creamy paste. 4 Once the edamame beans are mashed, keep grinding as you would grind sesame seeds until it's as smooth as possible. 5 Add sugar in several batches, and keep grinding to dissolve. 6 Add the salt and grind it in. The zunda-an (edamame bean paste) is done. 7 Cut the mochi cakes in half and put in a heatproof dish. Add enough water to cover the mochi, and microwave until softened. 8 Drain the mochi well, and serve with the zunda-an. 9 Store-bought zunda-an has water to make it more creamy. To make yours like the kind you'd find at the store, add a little water that's been boiled and cooled. 10 The zunda-an is also delicious with shiratama dumplings instead of mochi. You can also use it as a spread on bread, or to fill various sweets. The zunda-an can also be frozen if you want to keep it for longer. 1 Boil the edamame in salted water until tender (just go with the same big pinch of salt that you'd use to boil edamame regularly). 1 Boil the edamame in salted water until tender (just go with the same big pinch of salt that you'd use to boil edamame regularly). 2 Take the edamame out of their pods, and peel the thin skin off the beans. Put the peeled beans in a grinding bowl. (The beans with the pods and skins removed should be about 100 to 130 g.) 2 Take the edamame out of their pods, and peel the thin skin off the beans. Put the peeled beans in a grinding bowl. (The beans with the pods and skins removed should be about 100 to 130 g.) 3 Grind the edamame into a smooth paste. It's important not to leave any lumps. Carefully grind the beans for a smooth, creamy paste. 3 Grind the edamame into a smooth paste. It's important not to leave any lumps. Carefully grind the beans for a smooth, creamy paste. 4 Once the edamame beans are mashed, keep grinding as you would grind sesame seeds until it's as smooth as possible. 4 Once the edamame beans are mashed, keep grinding as you would grind sesame seeds until it's as smooth as possible. 5 Add sugar in several batches, and keep grinding to dissolve. 5 Add sugar in several batches, and keep grinding to dissolve. 6 Add the salt and grind it in. The zunda-an (edamame bean paste) is done. 6 Add the salt and grind it in. The zunda-an (edamame bean paste) is done. 7 Cut the mochi cakes in half and put in a heatproof dish. Add enough water to cover the mochi, and microwave until softened. 7 Cut the mochi cakes in half and put in a heatproof dish. Add enough water to cover the mochi, and microwave until softened. 8 Drain the mochi well, and serve with the zunda-an. 8 Drain the mochi well, and serve with the zunda-an. 9 Store-bought zunda-an has water to make it more creamy. To make yours like the kind you'd find at the store, add a little water that's been boiled and cooled. 9 Store-bought zunda-an has water to make it more creamy. To make yours like the kind you'd find at the store, add a little water that's been boiled and cooled. 10 The zunda-an is also delicious with shiratama dumplings instead of mochi. You can also use it as a spread on bread, or to fill various sweets. The zunda-an can also be frozen if you want to keep it for longer. 10 The zunda-an is also delicious with shiratama dumplings instead of mochi. You can also use it as a spread on bread, or to fill various sweets. 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