Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Wed) 10:00-12:30

    Home Meal Set

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 30(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 10(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 18(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 20(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

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Ichigo Daifuku (Strawberry Mochi)

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Ichigo Daifuku (いちご大福) is made by wrapping a whole strawberry in anko (red bean paste) and then wrapping it in gyuhi (a type of rice cake). The combination of the tartness of the strawberries and the sweetness of the bean paste is exquisite, and the texture of the mochi is also unique.

There are various theories as to the origin of Ichigo Daifuku, but it is said to have originated in the 1980s, inspired by shortcake. Although it has a shorter history than other wagashi, it is now firmly established as one of Japan’s most popular wagashi.

Ingredients (5 pieces):

5 Strawberry
10g Red bean paste
Potato starch, as needed

(A)
100ml Fresh cream
5g Sugar

(B)
50g Shiratamako *glutinous rice flour
50g Sugar
100ml Water

Directions:

1. Lightly wash and wipe the strawberry. Then, wrap with the red bean paste.

2. Put (B) in a bowl and mix it to make a whip cream. *Until it gets a bit hard.

3. Put (A) in another bowl and mix well with rubber spatula. Then, warm it for 1 minute 30 seconds in microwave. Mix well and warm it again for another 30 seconds. Gather the dough in one ball. 

4. Apply the potato starch to the cooking board. Put the dough on it and divide into 5 pieces. And, roll out into thin flat round piece.

5. Put the whip cream in the middle of the dough.

6. Put the strawberry on the whip cream and wrap it. Sprinkle the potato starch. 

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