The first time I made nerikiri, my dough was on the wet side. Thanks to your tutorial my dough turned out perfect this time around! Your explanations were very helpful when troubleshooting. I made sure to subscribe!
Thank you so much for the tutorial! I really wanted to try and make nerikiri as gifts for my coworkers since I work at a Japanese company, but I have zero experience. Your video was the most detailed and easy-to-follow tutorial for a complete beginner like me :D
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 💕
Thank you for share your recipes, but I have a question, which kind of dough do you suggest to use for piping flowers Nerikiri dough or Shiroan dough? Thank you
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.
You can only get it in specialty stores in Tokyo. I ship them as part of a tool kit if you take my online hasamigiku lesson. www.simplyoishii.com/hasamigiku.html
Ah, never mind. I tried making it using mung bean because that's the readily available beans where I live. The texture of the dough is similar enough. It really takes practice to understand what the perfect dough looks and feels like. Thank you for the video. It helps a lot. The detailed explanations are superb. Best nerikiri tutorial on youtube 👍👍
You can mix in the pot on low to medium low heat until you get the same consistency. Please use non stick pot or glass coated iron like Le creuset to avoid the dough from sticking to the pot.
The first time I made nerikiri, my dough was on the wet side. Thanks to your tutorial my dough turned out perfect this time around! Your explanations were very helpful when troubleshooting. I made sure to subscribe!
So cool!! I have never seen the dough made before! Thanks for another great video!!! 💕
You welcome. Glad you enjoyed it.
Thank you for the tutorial. You have a very motherly vibe btw
Thank you so much for the tutorial! I really wanted to try and make nerikiri as gifts for my coworkers since I work at a Japanese company, but I have zero experience. Your video was the most detailed and easy-to-follow tutorial for a complete beginner like me :D
Your channel is AMAZING!
Thank you very much. Glad you like it!
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 💕
Thanks you for share your knowledge! Yours explainations are really precise, definitely I will be waiting for new recipes.
Thank you for watching!
Fantastic! Thank you!
Thank you so much for explaining this!
Thank you so much
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.
Discovered your channel today and I'm loving it ❣️
Thank you for share your recipes, but I have a question, which kind of dough do you suggest to use for piping flowers Nerikiri dough or Shiroan dough? Thank you
Thank you for watching my tutorial. You cannot pipe flowers with the nerikiri dough. You will need to use shiroan.
Amazing thanks so much.
Thank you for watching!
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.
In other videos the wagashi is decorated by cutting with very delicate scissors? Where can I get them?
You can only get it in specialty stores in Tokyo. I ship them as part of a tool kit if you take my online hasamigiku lesson.
www.simplyoishii.com/hasamigiku.html
thank you for sharing
Thanks for watching!
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.
Can I use wheat flour insted the rice one ?
Unfortunately, you can’t😣
Is it possible to make the dough from mung bean paste, instead of white bean?
Ah, never mind. I tried making it using mung bean because that's the readily available beans where I live. The texture of the dough is similar enough. It really takes practice to understand what the perfect dough looks and feels like.
Thank you for the video. It helps a lot. The detailed explanations are superb. Best nerikiri tutorial on youtube 👍👍
I've never tried, but I guess you can. It will not be as white I think.
@@SimplyOishiiChannel true. They came out in pale yellow. I could still colour them though.
If I don't have a microwave, what can I do to the dough ?
How do we do without microwave please ?
You can mix in the pot on low to medium low heat until you get the same consistency. Please use non stick pot or glass coated iron like Le creuset to avoid the dough from sticking to the pot.
can use Vision cookware?@@SimplyOishiiChannel
First!
Thank you so much.