Okoshi Recipes
OKOSHI
Adapted from Ajiwai.com, this recipe gives directions how to make okoshi at home. The rice is dried in the sunlight which can take anywhere from 24 to 48 hours, depending on the season. Alternatively, okoshi can be enriched with peanuts to taste.
Provided by TasteAtlas
Categories Dessert
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread the cooked rice on a baking sheet in a thin layer and place it on a flat sieve or a serving tray.
- Dry the rice in the sunlight: usually, drying takes one day during summer and two days during winter.
- When the rice becomes translucent and crispy, it is ready for further preparation. First, break down any lumps using your fingers.
- Line a mold for okoshi with baking paper.
- Heat tempura oil to 180˚C and deep fry the rice. If the rice is dry enough, it should expand in 5 seconds and rise to the surface in 15 seconds. Remove from oil and set aside on a paper towel.
- Mix sugar with water and cook over medium heat until the syrup starts simmering, then lower the heat and, if you wish, add peanuts. When you reach a syrup consistency, remove from the stove.
- Combine fried, puffed rice and sugar syrup quickly, and transfer to a container. Cover the top with a baking sheet, and press with a heavy and flat object.
- Let the okoshi cool, unmold and break or cut into smaller pieces.
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