The first Japanese pastry shop in Rome
30 min of preparation, 1 h of cooking
Trentino DOC wine
Egg dough 150 g
Sugar 150 g
Honey 25 g
Mirin 15 g
A pinch of salt
Water 50 ml Cake
flour 180 g
Banking 7 g
Red beans 200 g
Water 450 ml
sugar 200 g
Blend the first 5 ingredients.
Add the first part of water and mix.
Combine the flour and baking sieved first into the dough.
Mix and let rest for 15 min.
Add last water and mix.
Put a pan on a flame.
When the pan becomes hot, lower the heat and put the seed oil.
Pour the dough into a circle shape.
Turn the dough when the bubbles form above and cook.
Wash and pour the Azuki into the pot with
plenty of water . Boil for a couple of minutes.
Change the water and cook again for a few minutes.
Change the water again and cook with 450 ml of water
in the pressure cooker for 30 minutes. Leave it for 15
Add the sugar and cook over medium heat, turning until the right consistency is reached.
Take a disc of dough and fill with
Azuki jam .
Cover it with another disc and close the edges slightly.