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Walnut Yubeshi (Sweet Rice Cake with Walnuts)
Walnut Yubeshi (Sweet Rice Cake with Walnuts)

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Be smart when you do your grocery shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to go home and make a little something from your kitchen. Your kitchen should be stocked with healthy foods and ingredients. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are a whole lot of things that work toward your getting healthy. An costly gym membership and very restrictive diets are not the only way to do it. Little things, when done every day, can do plenty to make it easier to get healthy and lose pounds. Make smart choices every day is a great start. A proper amount of physical activity each day is also important. Remember: being healthy isn’t just about reducing your weight. It has more to do with making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to walnut yubeshi (sweet rice cake with walnuts) recipe. To cook walnut yubeshi (sweet rice cake with walnuts) you only need 6 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Walnut Yubeshi (Sweet Rice Cake with Walnuts):
  1. Prepare 100 grams Shiratamako
  2. Provide 150 grams Lukewarm water
  3. Take 70 grams Brown cane sugar
  4. Take 1/2 tbsp Soy sauce
  5. Get 40 grams Walnuts
  6. Prepare 2 tbsp Kinako
Instructions to make Walnut Yubeshi (Sweet Rice Cake with Walnuts):
  1. Microwave the walnuts for 2 minutes. For whole walnuts, microwave for 3 minutes, then finely crush.
  2. Dissolve the shiratamako, brown cane sugar, and soy sauce in lukewarm water, then mix well.
  3. Put the mixture into a heat-resistant bowl, wrap in plastic, then microwave for 2 minutes, and mix well until evenly incorporated.
  4. Add the walnuts and kinako to the mixture, mix, then microwave again for 2 minutes. It will start to turn brown.
  5. Stir well, then spread out the mixture onto a tray coated in katakuriko, then cool to set. Now, all you have to do is cut.
  6. After microwaving, it is very hot, so be careful not to burn yourself. I let it sit a while before spreading it out. Then chill in the refrigerator.
  7. This is the granulated brown cane sugar I used.
  8. Sprinkle on some kinako and enjoy!

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