A recent “wow” dish for me.
6 tbsp water (to soak and cook sweet rice; not in photo)
50-60 g crabmeat
4 nanohana field mustard or small saishin yu choy sum (for garnish; yu choy sum in photo)
For gin-an sauce
150 cc dashi
1 tbsp sake
1 tsp mirin
1 1/2 tsp usukuchi soy sauce
Pinch salt (not in photo)
2 tsp potato starch + 2-3 tsp water
Rinse and soak mochigome in a microwaveable bowl for a few hours (at least 30 minutes).
Cover with plastic, microwave for 2 minutes, remove from microwave, and mix well.
Blanch nanohana or yu choy sum.
Bring water to boil, add pinch salt, and put the greens, beginning with the stems.
When mochigome is cool enough to handle, wet your hands, and divide into two balls.
(Crabmeat coming out in one or two places is OK.) The remaining crabmeat is for topping.
Prepare gin-an sauce.
In a pot, put dashi, sake, mirin and usukuchi soy sauce, and bring to boil.
Add more potato starch + water mixture to desired thickness.
Remove from heat.
Steam rice balls and remaining topping crabmeat for 3 minutes (or until everything is hot).
Serve in warm individual bowls, place crabmeat on top with greens in front.
- Rice balls break apart if steamed too long or kept in a covered steamer after cooking.
- Gin-an [lit. silver-color thickened sauce] is a dashi-based, pale, and slightly salty thickened sauce. It is commonly used for steamed dishes, especially in the cold season, as the thickened sauce keeps ingredients underneath warm.
- When bowls fit in the steamer, you can put the rice balls and crabmeat for topping in bowls and steam. Garnish with greens and pour the sauce after removing from steamer.
- If wrapping crabmeat with mochigome is too much work or too time-consuming, crabmeat can be placed on top of mochigome mounds.
- Iimushi [lit. steamed with rice] is a dish where cooked mochigome is steamed with other ingredients (typically fish) and served with gin-an sauce. When a single ingredient is used, it is often wrapped inside mochigome. When multiple ingredients are used, such as fish and ginnan gingko nuts or takenoko bamboo shoots, they tend to be placed on top of mochigome.