Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Unlined copper for rapid evaporation — perfect jams and preserves
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Unlined copper for rapid evaporation — perfect jams and preserves
You're reading one of recipes available free. Full library with Gastronome.
Use a pan that doesn't easily burn. Put the ingredients in the pan, and warm it up until the sugar has dissolved while mixing. Make sure to not let it come to a boil. Turn the heat off, add the dried shiro-an powder, and mix well to dissolve. The powder forms clumps easily so be sure to mash them. Turn the heat on to a low setting, and stir and knead the paste until it reaches your desired consistency. It burns easily, so keep stirring consistency and work fast. The paste will keep stiffening up with residual heat, so take the pan off the heat as soon as you're done. The paste will also become stiffer when it cools, so stop cooking it when it's a bit more liquid than you want. Cover the paste with plastic wrap so that it doesn't dry out. You can adjust the consistency depending on what you are going to use the paste for, but it tastes best when it's soft and creamy. When the paste falls slowly from a spoon when scooped up as shown here, it was delicious spread on toast. This is a bonus but... I wanted to make it really milky flavored, so I tried using just condensed milk to sweeten the paste. The next day the paste was like very hard clay! Next, I tried adding sweetness with white chocolate and condensed milk. The paste became very soft, but the sweetness was cloying... This time I tried adding condensed milk and sugar in equal amounts. The texture was moist and creamy and really nice! The moisture retaining powers of sugar are awesome! But! It was too sweet... So, I took the middle road and used the amounts listed in this recipe, and it was just right. You do need sugar, even if it's a small amount. It was a learning experience!