Did you eat Zenzai during the New Year holidays?
Isn't "mochi" tending to be too much at this time? In preparation for hibernation (= withdrawal during the New Year holidays), I bought it in packs and ended up leaving it uneaten.
On the other hand, "Monaka" often appears in New Year's greetings. Even if I get it, I can't eat it all by the expiration date, especially if I live alone.
So, this time, I would like to introduce you to the "excellent zenzai" that you can instantly make using the surplus mochi and monaka!
● Ingredients are only tomochi, monaka and hot water
Ingredients are one monaka for each mochi (cut rice cake), and an appropriate amount of hot water, that's it. The hot water depends on the size of the monaka, but I think that about 30 to 50cc is enough. After that, please adjust it to your liking.
All you need is mochi, monaka, and hot water
● How to make instant zenzai
First, let's bake the mochi with a toaster. Take it out when it swells up and gets a little browned.
You can see this happy sight forever
Next, put the baked mochi and monaka in a bowl or cafe au lait bowl, pour hot water and stir. It 's the point of so-called soup stock . I think a spoon is more convenient than chopsticks because it melts while crushing the monaka.
With baked mochi
If you put the monaka
Pour an appropriate amount of hot water
Crush the monaka
Yes! In 10 seconds (excluding the time to bake the mochi), the splendid Zenzai was completed! Please have a look at this wonderful reason. There are a few ingredients floating around, but you don't think it was made by melting the monaka, right?
Doesn't it feel strange? It looks like Zenzai, doesn't it?
● The taste is
It's really delicious. Since the monaka itself is already sweet, it is sweet enough to melt without adding sugar. In addition, the mochi-floured monaka skin and red bean paste melted into the juice, creating a fluffy toro.
If you entwin a lot of this thick juice with a plump and plump mochi and cheek it ...
Because I used the monaka of bean paste, there are also azuki beans properly
It's just delicious. The fine thigh skin that sucks fluffy and soup adds a "fluffy" mouthfeel that is not found in ordinary zenzai. The more you chew the sticky mochi, the more the roasted aroma and the sweetness of the plump azuki bean fill your mouth. In addition, sprinkle a little salt for a crisp aftertaste.
By the way, you can make it delicious with chestnuts and mochi . The chestnuts have a chewy texture and a gentle sweetness, and the mochi-mochi is covered with mochi-mochi, which was very delicious.
I don't recommend it to people who like the crispy texture of monaka skin, but people who are willing to eat unusual monaka, people who want to eat zenzai easily without spending time, and also at home. If you can't help it because you have too much toy, you should give it a try!
