Ingredients
1 Hot water (for boiling)
13 grams Sugar
3 tbsp Honey or sugar for kettling
Method
Sources
📖
Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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rehydrate the dried yomogi in hot water. drain the water thoroughly like shown in the photo. add to the rest of the ingredients during the kneading process. mix in all of the ingredients, and thoroughly knead. do so until the point where it feels like the amount of water feels a little low. divide into 6-8 equal portions and roll up, cover with a damp cloth, and bench for 5 minutes. shape them, set each piece in top of a baking sheet, and proof for 20 minutes. boil the water and preheat the oven to 220c while waiting. boil the dough in water that has sugar or honey added to it (for about 30 seconds apiece), place into the oven directly after boiling, and bake for 15 minutes. they're done! the fragrance of the yomogi is really nice!