Recipe created by Masayoshi Haraguchi, ex-chef at Dominique Bouchet, Paris
Chef Masayoshi Haraguchi worked as chef at the Michelin Restaurant, Dominique Bouchet Paris for many years. Now he’s launching pop-up events and restaurants in Paris, including Dango Paris. He also has an Instagram account, masacomic.paris, Youtube channel, Masacomic and TikTok, Masacomic, where he provides some of his favourite recipes.
Ingredients for 6 pieces:
Preparation time 20 minutes
6 strawberries
180g anko* (sweet red bean paste)
100g shiratamako (glutinous rice flour)
10g sugar
120ml water
a little katakuriko (potato starch)
*you can make anko from scratch but you can also buy good premade anko at Japanese supermarkets such as Workshop Issé, 11 rue Saint-Augustin 75002 Paris
1. Wash the strawberries and dry them well, then remove the hull.
2. Divide anko into 6 pieces (30g per piece).
3. Wrap strawberries with anko to create a round ball.
4. Mix shiratamako and sugar in a heat resistant bowl. Add water little a little and mix very well with a spatular.
5. Wrap the bowl and heat in the microwave at 600W for 2 minutes then mix with the spatular. Repeat this step one more time.
6. When the paste becomes a little transparent and sticky, put it in a metal cooking bat and sprinkle a little katakuriko on it.
7. Separate the paste in 6 pieces and sprinkle some more katakuriko on top it.
8. Thin the paste using the back of your hand and place the anko-strawberry on the paste and wrap completely from the sides, keeping a round form. (It’s easier to wrap when the paste is still warm. Be careful, the paste becomes hard when it’s cold.)
The recipe is presented on a small rinka plate from Maison Sato's selection..
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