Kimika Soko Takechi
Larry Sokyo Tiscornia


(grilled kudzu)

water 580cc (2.3c.)
sugar 140gm (4.9oz)
kuzu (kudzu) 120gm (4.2oz)
koshian (smooth red or white bean paste) 170gm (6oz)
katakuriko (potato starch)

Dissolve the kuzu in the water until all of the lumps are dissolved and then strain.

Place the liquid in a heavy bottom pot (enameled cast iron is best) and mix in the sugar. Cook over low/medium heat, stirring continuously with a wooden spoon, until the mixture is thick and about half cooked (still white in color). (If the heat is too high and the mixture thickens too quickly remove the pot from the heat and continue to stir. When it cools a bit return to pot to the heat.)

Mix in the koshian and continue to stir and cook until all of the ingredients are blended. Remove from the heat and pour into a 17cm X 17cm (7in X 7in) nagashikan (mold with liner) that has been rinsed in cold water. (Any other container of the approximate size can be used. It can be lined with parchment paper to make removal easier.) Place the mold in a preheated cloth lined steamer and steam over medium/high heat for about 45 min. to 1 hour. (Remember to place a towel under the lid of the steamer.) When ready remove from the steamer and let cool at room temperature on a wire rack. After about 30 minutes of cooling a piece of plastic wrap can be placed on the surface of the kuzu to prevent the top from drying out.

When cool, unmold and cut the kuzu into individual serving size pieces. Carefully dust all sides with the katakuriko (potato starch) being careful not to leave too much excess starch on the kuzu pieces. In a non-stick pan or griddle that is very hot, grill all 6 sides of the kuzu until "lightly browned". It is important not to have the heat too low or the kuzu will cook too long and become soft. If the heat is too high the kuzu will burn. Cool to room temperature and serve.

Makes approximately 14 - 18 pieces.

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