![Simply Oishii Channel](/img/default-banner.jpg)
- Видео 16
- Просмотров 195 645
Simply Oishii Channel
Япония
Добавлен 29 фев 2020
Hi, I'm Miyuki and I run a cooking class in Tokyo to teach foreigners Japanese cooking including sweets. I hope to upload videos on cooking techniques to help you understand the Japanese Cuisine.
Please excuse me if my video editing techniques are a bit primitive, I will try to learn as I go along. If you are interested to learn cooking in person, please come and visit my cooking class in Tokyo!
Please excuse me if my video editing techniques are a bit primitive, I will try to learn as I go along. If you are interested to learn cooking in person, please come and visit my cooking class in Tokyo!
How to make Shiro-an (White Bean Paste) the easy way
This video will teach you how to make Japanese style shiroan with the least effort.
To minimize the cooking time, precooked beans are used.
Depending on how smooth you like the paste to be you can use the following methods.
The amount of sugar will depend on how sweet you like it. (I used 60% of the nama-an, If you are not straining the beans, you can use about the same amount as the cooked beans)
Easiest method (cooking time: 10 min,) - suitable for filling and sauces
1. Rinse the beans (Peel the skin if you are using large beans like lima beans (白花豆)
2. Puree in the food processor.
3. Add Sugar and knead in pot until the desired thickness.
Easy method (cooking time: 20 min,) - for smooth past...
To minimize the cooking time, precooked beans are used.
Depending on how smooth you like the paste to be you can use the following methods.
The amount of sugar will depend on how sweet you like it. (I used 60% of the nama-an, If you are not straining the beans, you can use about the same amount as the cooked beans)
Easiest method (cooking time: 10 min,) - suitable for filling and sauces
1. Rinse the beans (Peel the skin if you are using large beans like lima beans (白花豆)
2. Puree in the food processor.
3. Add Sugar and knead in pot until the desired thickness.
Easy method (cooking time: 20 min,) - for smooth past...
Просмотров: 9 358
Видео
How to make the Perfect Nerikiri Dough (簡単練り切り生地の作り方)
Просмотров 34 тыс.3 года назад
This tutorial will teach you to make the Nerikiri Dough using a microwave oven. 電子レンジ使用、求肥を使わない練り切り生地の作り方です。 Ingredients 100g White Bean Paste (Shiro-an) 2g (3/4 tsp) Glutinous Rice Flour (Mochiko or Shiratamako) 1 tsp water If you don't have a microwave oven, you can make this recipe by kneading in a pan. To learn how to make the Nerikiri Dough using Gyuhi, join my online/in person Nerikiri Ba...
A glimpse of my Online Mochi Making Class(オンライン餅スイーツ教室)
Просмотров 2,2 тыс.3 года назад
A glimpse of my Online Mochi Making Class In this class we will make three color dango, Mochi ice cream and strawberry Daifuku. You will also learn the traditions and festivals related to Mochi. Book this class on Airbnb: tinyurl.com/y4k7oox9 Book this class through my website: www.simplyoishii.com/mochi-online.html For other online classes: www.simplyoishii.com/online-classes.html
Cheat Method: How to make Tsubuan (Red Bean Paste) in the Rice Cooker
Просмотров 4,7 тыс.3 года назад
This tutorial will teach you how to make Tsubu-an (Mashed Red Bean Paste) in the Rice Cooker. Skip the hassle and let your rice cooker do the job! Ingredients (fell free to double or triple the recipe) 1/2 cup dry Azuki Beans 1/3 cup - 1/2 cup Sugar (Adjust the sugar to your liking) 1&1/2 cup 1/2 cup water How to make Tsubuan the traditional way: ruclips.net/video/s3i8OFEu_0o/видео.html How to ...
How to make Soft & Fluffy Dango (Mochi Balls) using Tofu.
Просмотров 2,1 тыс.3 года назад
Learn how to make soft and fluffy mochi balls using Tofu. Not only is this mochi tasty, you can get the nutrients of Tofu. A great activity to do with kids too! Ingredients (for 8 balls) 4 Tbsp Glutinous Rice Flour 3 Tbsp Soft Tofu Shiratamako (on Amazon USA): amzn.to/3lzHlJU Mochiko (on Amazon USA): amzn.to/38LIjzo Shiratama Dango (using flour & water) : ruclips.net/video/Y0s6xX_-AZk/видео.htm...
How to make Warabimochi with Tofu.
Просмотров 1,3 тыс.3 года назад
Warabimochi is a popular summer sweets that is made from Warabiko (Bracken Root Starch). Since it is difficult to find Warabiko outside of Japan, I have created this tutorial so you can make a similar Mochi using Tofu. This tutorial will show you how to make Warabimochi using only three ingredients that are easy to find - tofu, sugar and potato (corn) starch. Ingredients (For 2 - 3 servings) So...
The most detailed tutorial on how to make Tsubu-an (Mashed Red Bean Paste)
Просмотров 32 тыс.3 года назад
This tutorial video will show you how to make Tsubu-an (Mashed Red Bean Paste) using azuki beans. Tsubu-an is made from Azuki Beans which is rich in Polyphenol and Iron with a lot of dietary fiber. Tsubu-an retains more nutrients than Koshi-an (smooth red bean paste) as the nutrients are in the skin. Apologies for the clicking sound in the video as my mic was faulty (even though it has been rep...
How to make Zunda-an (Sweet Edamame Paste)
Просмотров 2,4 тыс.4 года назад
This tutorial will teach you how to make the sweet paste made from Edamame (Green Soy Beans) Ingredients: 300g Edamame Beans in pod or 150 g Boiled and podded 3 Tablespoons Sugar A pinch of Salt Try this paste on top of Shiratama Dango (Soft Mochi Balls): ruclips.net/video/Y0s6xX_-AZk/видео.html Live Online Classes: www.simplyoishii.com/online-classes.html In Person Classes: www.simplyoishii.co...
How to make Shiratama Dango (Mochi)
Просмотров 7 тыс.4 года назад
This tutorial teaches you how to make mochi the easiest way. Just mix and boil! Ingredients: 50g (1/3 cup) Shiratamako or Mochiko (Glutinous Rice Flour) scant 1/4 cup (40-50 ml) Water Try out the toppings for this easy mochi! How to make the Zunda-an (Sweet Edamame Paste): ruclips.net/video/x0e4G96V_LE/видео.html How to make Shiro-an (White Bean Paste): ruclips.net/video/qbsdLQpfcZY/видео.html ...
Popular Dango Toppings - Black Sesame Sauce, Black Sesame Sprinkle & Kinako Sprinkle
Просмотров 1,9 тыс.4 года назад
In this video, I will teach you how to make the popular dango (mochi ball) toppings. - Black Sesame Sauce - Black Sesame Sprinkle - Kinako (Roasted Soy bean powder) Sprinkle Join my Online Interactive Class to learn how to make mochi. Simply Oishii Japanese Cooking Class Website: www.simplyoishii.com/ Facebook: simplyoishii Instagram: simply_oishii Online Interactive...
Grilled Dango (Mochi balls) - Mitarashi Dango & Isobe Dango
Просмотров 4,7 тыс.4 года назад
In this video, you will learn how to grill dango (mochi balls) and make Mitarashi Dango (Soy Sauce Glaze) and the Savory Isobe Dango (SoySauce and Nori Seaweed). 2:08 How to Grill the Dango under direct flame 2:35 How to Grill the Dango in the oven 3:57 How to Pan fry the Dango 4:33 How to Make Isobe Dango (Savory Dango) 8:00 How to Make Mitarashi Dango (Sweet Soy Sauce Glaze) How to make Savor...
Teddy Bear Cinnamon Namayatsuhashi (Mochi) 【電子レンジで簡単テディーベア生八つ橋】
Просмотров 1,2 тыс.4 года назад
This is a recipe for the famous Kyoto Souvenir - Namayatsuhashi (Cinnamon Mochi). お子さんと一緒に作れる簡単でかわいい生八つ橋のレシピです。 Ingredients 80g Non-Glutinous Rice Flour (Joshinko or Rice Flour for baking) 20g Glutinous Rice Flour (Mochiko or Shiratamako) 1/2 tsp Cinnamon (This is to go in with the flour which I forgot in the video) 80g Sugar 1/2 cup (120ml) Warm Water 1 Tbsp Kinako (Roasted Soybean Powder) Red...
Wagashi Making Tools
Просмотров 11 тыс.4 года назад
A complete guide for beginners on tools used for making nerikiri wagashi. You can make beautiful wagashi even if you don't have the special tools. Link to where the triangle stick can be purchased online. Plastic Triangle Stick (for Residents in Japan): a.r10.to/hz1N55 Wooden Triangle Stick (for Overseas Residents):a.r10.to/hbevbj Map of Kappabashi Shopping Street: bit.ly/2RLUvqr Online classes...
The most detailed tutorial to make Shiro-an (White Bean Paste) 白あんの作り方
Просмотров 74 тыс.4 года назад
This is a tutorial to make Shiro-an (White bean paste) the traditional way. This video made for my students attending the interactive online wagashi class, but I hope it is useful for anyone who is interested in making Wagashi Japanese sweets. Some procedures can be skipped to make it easier to make, so please feel free to make it at your own liking. The video makes 200g of paste with 100g of d...
Welcome to the Simply Oishii Japanese Cooking Class
Просмотров 3,5 тыс.4 года назад
Welcome to the Simply Oishii Japanese Cooking Class
Thank you for this recipe! I want to try the full recipe, too, but I am disabled, so this is very helpful for me to be able to make anko for my family. 😊
It’s super good video! Thank you so much for your detail instructions! I’m living in Europe that hardly can find any ready-made White Bean Paste. I will give this a try and I hope to see more videos from you! If I ever travel to Tokyo, I’d love to attend your class too (any link would be good). Thank you ❤
If i don't have a microwave, what can i do to the dough?
You can mix in a pot over the stove until you get the same texture. Make sure you don't burn it.
Thank you!!!!!!!
No salt?
Great scientific explanation! Thank you?
거짓말좀 작작해라 똥운아
Can you do a tutorial using Koji?
Thank you very much!!
Thank you for your video! You are a wonderful teacher. If I want to make wagashi, then I have to put 白玉粉in the bean paste in order to make the skin , am I right?
It is so great to have such an informative video available. thank you so much.
I do not understand why you keep rinse the paste, all nutrition washed out
Thank you. The simplicity is excellent.
my father use to make this for us on new years day also he added dumplings.....im glad i found this....thank you❤
Paper towel toxic
Hi thanks a lot for the detailed explanation, although I have a problem with the final flavor of the shiroan, it always has a sour taste comparing with store bought shiroan, I wonder what could be the reason? I’ve tried so many times and it wont change….
Hi, do you have the video on the dango made from glutinous and non-glutinous rice flour?
I don't have a video but the recipe can be found here : ruclips.net/video/nqsfwLBQYJs/видео.html
Thank you for this great video.
Can I use powdered sugar instead? 😅
If it does not contain corn starch in it, I suppose you can, but i am guessing it woud lose the anko's gloss. I've never tried so I can't say for sure.
Is the 60 degrees temperature Celsius or Fahrenheit? Thanks! :)
its celsius. Thank for watching!
@@SimplyOishiiChannel Thnxs!
Fantastic! Thank you!
it’s such a great recipe with a lot of very interesting details that I haven’t seen anywhere else. thank you so much!
I tried this process and I made perfect white bean paste . Thank you for the excellent tutorial.
Thank you!
Perfect, thanks from germany
Thank you very much. I will try this.
I tried making the anko using white bean paste powder but could never get it to that texture where it doesn't stick to my finger.
Excellent recipe… and you did very well . Visited Japan a month ago , your country is beautiful with lovely people.
Discovered your channel today and im soo happy! Thank you for your detailed tips❤ i wonder if nerikiri can be eaten later like in 2 days or more?
If you want to save them, you will need to freeze them in an airtight containter up to 1 month.Please defrost at room temprature. Thanks for watching 💕
Well done
Hi Miyuki…Hope you are well! We LOVED your in-person class and to everyone reading this: I highly recommend taking it, if ever in Japan! 👏🏼 🍓 Quick question, is this the same white bean paste used for the Ichigo Daifuku* (Strawberry Daifuku) we made on January 20, 2023? It was provided (pre-made) and it was my absolute favorite, so just want to make sure I’m re-creating the right recipe. 🥰 Thank you in-advance!
Thank you for coming to my class, So glad to hear you've enjoyed it and trying to reacreat. Yes, this is the same, As it is home made, the color may turn out a bit darker depending on the kind of beans. Good Luck! BTW there is another tutorial if you are using canned beans. ruclips.net/video/_xfJDbnTe4w/видео.html
Great video! I appreciate how you explain things along the way and answered all my questions!
Thank you!
I'm so thankful for this video! I tried making bean paste with a different recipe and it ended up as beans in molten sugar, I ended up throwing it away, but now I know it's probably because of the temperature of the water which I boiled them at
If you cook too long ithe sugar will become carmelized and burn. Be Careful!
@@SimplyOishiiChannel ah don't worry I ended up making perfect bean paste with your recipe!
Very precise and detailed instructions. Thank you.
Благодарю Вас за уроки кулинарии! Я делала бобовую пасту из вареной фасоли. Получилось очень вкусно. Конечно лайк🌸 Спасибо, за видео очень полезное!
Any reason not to mash the beans?
If you mashed the beans, it will be koshi-an (smooth bean paste) It's two different kinds of bean paste.
Hi! Thanks so much for showing how to do it. May I ask, why is my dough really sticky? I have to keep on putting water when i knead
If you put water on the dough, it will get even stickier. There may be too much water if its too sticky. You will need to cook a bit longer (about 10 to 20 sec,) or dry it.
Благодарю🌷 ,Вас за знания и навыки которыми Вы делитесь . Обязательно попробую приготовить .Это будет очень интересный опыт .
Is it ok to use tinted beans 🤷♀️
You mean, other beans with color? Yes, if it has a high starch conten. It will just be a colored beans like azuki bean paste. You cannot make anko with soy beans as it does not have much starch in it.
I need sugar free 🙏
CAUTION ! ! ! She says the crunchy is good for salad. But if you don’t know everything about beans, beware. I’ve learned the hard way. Undercooked beans and/or undercooked rice cause food poisoning!!! I didn’t know this before, and spent many hours on the toilet not realizing the cause. I am using canned already cooked beans. Simpler and safer.
Yes, crunchy but I for sure it must be comletely cooked! Thanks for your comment.
Thank you now I can make Shiroan with Cannellini beans, that's fantastic.
Can I use wheat flour insted the rice one ?
Unfortunately, you can’t😣
Thank you for this video, explaining things so clearly! I am curious. I came to this video after seeing your "easier shiro-an" video. I'm wondering now if anko can be made with bean flour? I can find white bean flour sometimes at the market. Also, can other beans be used for the filling? I am thinking I would like to experiment with other types of beans and peas, to see what different colors and flavors I can create. I have some red lentils, yellow lentils, English green peas, and frozen fava beans and edamame.
Yes, you can use other beans. The color may be different. Edama bean paste is called "zunda" in Japan. You can find the tutorial here : ruclips.net/video/x0e4G96V_LE/видео.html I've never made it with bean flour, but we have something called "sarashi-an" It is powderee beans and we add sugar and water to make paste, so it may be the same. Apologies for my late reply as I've been extremely busy with in person classes.
Just want to add you can't make anko with soy bean flour or soy beans as it does not have enough starch content.
This is sooo incredibly addicting!! I love it with ground black sesame seeds. Made them with mochiko and soft tofu. So good. Thanks for the tutorial and excellent information!
I am wondering if we can use mashed potatoes as alternative. The ingredient texture of Lima bean and potatoes almost are the same
I think you can, it will just have a potato flavor. (Never tasted it so I can't say) Thanks for watching!
Hi! I really enjoyed your tutorial. I was wondering why we have to add shock water to make is lower than 60° instead of just keeping it at 60° and not letting it go higher? Is there a reason we need to boil it instead of letting it cook under 60°? Sorry if my question is unclear.
Thank you for watching. Adding shock water will reduce the water temperture in the pot at once which enables the center of the beans to absorb the water better and prevent from cooking unevenly. It will also cook faster. This also helps if you are using old on not so good beans. Never cooked below 60C so I can't say what happens, maybe it will take longer to cook.
@@SimplyOishiiChannel I see, thank you so much for your reply! 😊
I don't have access to Adzuki beans. Can i make it with red kidney beans? ☹️ Does it taste much different than adzuki beans paste?
Thanks for watching. The taste is different, You may want to follow the tutorial to make Shiroan if you are using red kidnes beans.
@@SimplyOishiiChannel You're welcome. Your videos are very detailed and good. Thanks for sharing 😍 Ok, then i try red kidney with your shiroan recepie. Just have another question. I made shiroan with white beans, the taste was good but very mellow. Is there a way to make the flavor stronger?
You can add flavor to such as jam or matcha or other food powder. But the original taste is supposed to be mellow.
@@SimplyOishiiChannel Thank you for clarifying 🌹🙏☺️
Wow, i across this channel, very understable.. Thanks for sharing..
Thank you very much. Your vdo explained very well and answered all my questions i had during watching the vdo. Love your chanel already.