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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Shiratama Dumplings (Sweet rice flour dumpings)

Sunday, June 27th, 2010
I distinctly remember the first time I had shiratama as a girl around 7 years old and my mom excitedly making me what I took to be slippery dumplings with no taste. With a huge grin on her face, she said to me 「ほら、食べて。美味しいでしょう。」, which roughly translates to "here eat this. Isn't this good?" I didn't know what to say. I was expecting a dessert and it wasn't sweet. All I could taste was the gumminess inside my mouth. My mom was making a shiratama tsubuan (sweet red bean paste) dessert but out of excitement she just gave me the shiratama before putting it together with the tsubuan.

Years later, I finally understood what it is about these little dumplings that make them so good. They're like instant little mochi balls but aren't quite as chewy or stretchy as mochi. They have a mild taste and subtle sweetness that goes well with desserts and savory dishes.

They are also super easy to make.

Ingredients
40 grams or 1.4 oz of shiratamako (shiratama flour)
34 cc or 2 tablespoons + 1 teaspoon of warm water (add a small splash more water if it's not enough)

1) Put the shiratamako in a bowl and add about 1/3 of the water. Mix with your finger and add 1/3 of the water and mix again. Add the remaining water and mix. The consistency should feel your ear lobe when you pinch it. I know that's a weird way of putting it but that's a common way of describing the consistency of food in Japanese.
2) Boil 2 cups of water in a small sauce pan.
3) Ball up the shiratama and flatten with the palms of your hands.
4) Cut up the shiratama into 8 equal pieces.
5) Ball each piece up and flatten a little with the palm of your hands.
6) Drop them all into the pot so that they are not touching and boil for 2 minutes.
7) They are done when they float. Scoop them up with a slotted spoon and chill in a bowl of cold water.

Shiratamako has course and fine pieces.
Shiratama-the powder

Slowly add in the water.
Shiratama-slowly add in the water

Mix with your fingers.
Shirtama-mix with your finger

Add more water and mix again. Repeat one more time if necessary.
Shiratama-add more water and mix

Ball up into one ball.
Shiratama-ball into one big piece

Flatten and cut into 8 pieces.
Shiratama-flatten and chop into 8 pieces

Ball each one up and flatten.
Shiratama-ball each one up and flatten

Eight equal pieces.
Shiratama-8 equal pieces

Put them into boiling water and boil for 2 minutes.
Shiratama-into boiling water

When they float to the surface they are done.
Shiratama-done

tags: Shiratama 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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