Myogabochi ｜ Our Regional Cuisines

1. Wash the broad beans well and soak in 170cc of water for 3 hours.

2. Heat until boiling.

3. Put the broad beans in a colander, wash them, change the water, and simmer over medium heat until soft (about 20 minutes). At that time, add water if it seems there isn’t enough water.

4. Add sugar and simmer over low heat until you can see the bottom of the pot. Add a little salt before turning off the heat.

5. When it cools down, roll it into a ball of an appropriate size (about 25g).

6. Add sugar and salt to the wheat flour and mix well.

7. Boil 20cc of water and knead the flour while adding water little by little. Let it rest for about 30 minutes after kneading.

8. Take the kneaded skin (about 25g) in your hand, spread it out, then add the bean paste and wrap it.

9. Wrap in myoga leaves and steam in a steamer for 8–9 minutes.