うどん（伊勢うどん）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 25minutes
Yokan (Water Yokan) | Apron-san's Recipe Transcript
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Ingredients
- water : 200ml
- 粉ゼラチン : 5g
- こしあん : 250g
Time required
10minutes
Procedure
-
1)
heat up
00:11
Put water in a pot and put it on the fire. When air bubbles appear at the bottom of the pot, turn off the heat.
Add gelatin powder and mix to dissolve.
Add the strained bean paste and mix to dissolve. -
2)
cool
01:23
Pour 1 into the container.
Cover with plastic wrap and chill in the refrigerator for 4 hours. -
3)
finish
02:06
Complete with soybean flour (not listed) on 2.
Point
・You can substitute mashed bean paste for the strained bean paste.
・Sprinkle the finishing powder (not listed) if you like.
・In step 1, put water in a pot and heat it, and when air bubbles appear at the bottom of the pot, the temperature is about 60 degrees.
・Boil the water in step 1 to prevent the mizuyokan from solidifying.
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