Photo
Recipe
Followed the book recipe for the exterior. Kimi-an recipe at link.
Note: I have Kuzu-manju elsewhere, which is probably more up to date? Need to work through this
Make sure the kuzu has actually started gelling before wrapping the kimi-an
It may just be a problem with this kuzu from Whole Foods, but if I follow the online suggestions exactly (turn off heat once it starts to turn solid, mix until it’s translucent), it doesn’t come together. This is fine for Kuzu-yaki that will get steamed, but for it to hold its shape for kagaribi, it needs more heat.
Instead, continue heating on medium heat until it starts to be more solid. If it’s goopy when you try to put it on the kimi-an, it will not work. It needs to hold its shape (somewhat). On Teaching-2023-08-19, it took maybe another 2-3m of medium heat to get there.