Another Anko variation.
Recipe
Prepare the hazelnut by cracking (channel locks work great), then blending and sieving. The leftover skin doesn’t taste bad, but it is tough, so it needs the blending.
Mix equal parts koshian and hazelnut. It’s going to be super dry, so you’ll need to add water.
We did 90g koshian + 90g hazelnut and ended up adding 20-30g water.
2025-11-22
- I think it needs a little more koshian. The hazelnut is very dry, so even if you add a ton of water, it still ends up feeling a little gluey in the mouth. Maybe like a 60:40 ratio.
- We made Rikyu Manju with this (ish):
- Halve the miso from 8g to 4g, also used Saikyo Miso instead
- 17g kawa, 25g naka-an
- 8m ripping high heat instead of 9m
- Cooking time was good. Just the hazelnut ratio that needs to change.