Uzumaki Mochi ｜ Our Regional Cuisines

1. Add wheat flour to koshi-an (red bean paste), mix thoroughly, and steam over high heat for 30 minutes. Knead the Dangoko (Dumpling flour) flour in 200 ml warm water to the consistency of earlobes and steam in the same manner.

2. Knead the koshi-an (red bean paste) mixture of [1] until it becomes sticky, then spread it out with a rolling pin on a cutting board lined with Katakuriko (=potato starch).

3. Once the dough has grown to about 1 cm in thickness, use a rolling pin to shape it into a rectangle (about 30 cm x 25 cm).

4. Knead the dumplings from [1] (reserve one-fifth of the dangoko (dumpling flour) and while still warm, roll them out into a rectangle the same size as the sweet bean paste. (It is best to take the mixture into a bowl and grind it with a pestle.)

5. Mix the red dye into the dango (dumpling) reserved separately in [4] and dye them red. Keep another one-fifth of the dumpling. Roll out the white dumplings to the same width (30cm x 5cm) and place a 5cm layer on top of the dumpling on the end of the roll. At this point, wipe off the potato starch with a dish towel so that the overlapping sides of the dough will stick together easily.

6. Place a layer of koshi-an on top of [5]. As in [5], always wipe off the potato starch with a dish towel so that all the overlapping surfaces will stick together easily. Roll out the red dumplings from [5] and place them in front of you.

7. Using [6] as the core, roll the dough tightly and securely. Roll it up while holding both ends so that the red bean paste and rice cake do not stick out.

8. Stretch the rolled [7] until the diameter is about 7 to 8 cm. Be careful not to stretch it too far, or the groove will be crushed. Cut into appropriate lengths for easy handling.