Recipe of Appetizing Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan Recipe. In Kyushu, it's called "Ikinari Dango" and also Kawagoe, Saitama Prefecture is known for this sweet and there they call it "Imokoi". This is Kyushu's specialty and it's simple yet wholesome.

You can have Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan

1. It’s 150 grams of All purpose flour.
2. Take 80 grams of Mochiko.
3. Make ready 20 grams of Rice flour.
4. Prepare 1/2 tsp of Salt.
5. Prepare 150 ml of Boiling water.
6. Make ready 1 of Sweet potato.
7. Make ready 200 grams of Sweet adzuki bean paste (chunky type).

A potato is the specialty of Kawagoe, and Imokoi (いも恋) is one of the most recommended sweets to.This is Kyushu's specialty and it's simple yet wholesome.Dango is also very much part of tsukimi, Japan's moon viewing party tradition.In the Kanto region Shiratama dango is made with a potato starch and rice flour mix while soba dango is a greyish It can also be found in further north of Tokyo in Kawagoe in Saitama Prefecture where it is known as imokoi.

Make Kawagoe's Specialty "Imokoi" [Ikinari-Dango] Even Outside Japan instructions

1. Rinse the sweet potato, slice into 1 cm rounds, and soak in salt water to keep the color from changing. (Salt not listed)..
2. I used homemade tsubu-an. Use whatever anko is available..
3. In a large bowl, add dry ingredients and hot water while mixing with a fork. (Be careful not to burn yourself.).
4. Although it's hot to handle, form the dough into a ball. Knead until the consistency is smooth, wrap with plastic wrap to keep it from drying out, then let sit for about 15 minutes..
5. Take out as many sweet potatoes as you will need, rinse off the salt, and wipe the excess water with paper towels. Spread a generous amount of anko on top of each slice..
6. Remove enough dough to wrap around a slice of sweet potato, and using your palm and fingers, flatten and stretch into a circle. (You can also use a rolling pin, if necessary.).
7. Use both hands to wrap the dough completely around the anko and sweet potato..
8. Line the steamer with a cloth and steam for about 30 minutes on high heat (or until a skewer lightly inserted into the sweet potato pierces though completely.).
9. Wrap in plastic wrap as soon as the residual heat has dissipated. It also tastes delicious while still hot..

Imo means potatoes and Koi means.Little Edo, is one of the hottest one-day trip destination from Tokyo.Kawagoe has lots of tourist places to visit like the iconic area Koedo (which means Little Edo in Japanese).

Saitama's Imokoi is a specialty snack of the region, but can also be found in Kyushu, where it's known as Ikinari Dango.There are even special stores in Tokyo Station that bake the custard-filled confections and sell them straight from the oven.They also come in funky patterns and flavors that.Kawagoe is famous for its Satsuma sweet potatoes. "Imokoi", a Kawagoe favorite, is one of the best choices for you to walk around with while eating.The so-called "Eat-walking" is considered bad manners in Japan, but in Kawagoe it's welcomed!