Sweet porridge, also known as amazake (amasaké), has several different recipes you can follow when preparing it — and countless ways to use it.
Today, our friend Yuhi Che shares one such recipe with you, along with a few tips on how to use this naturally sweet, sugar-free treat in your kitchen.
Many thanks.
Basic Amazake
Ingredients:
- Komekoji – 100 g
- Cooked, cooled rice – 100 g
- Water – 300 ml
Method:
- Mix the cooked rice with water and cook in a pot until it softens into a porridge
- Turn off the heat and wait until the porridge cools down below 60 °C
- Add the komekoji and mix well
- Transfer to a clean jar and leave for 1–3 days (if you can maintain a temperature of 50–60 °C, 6–8 hours is enough)
- You can use the amazake as it is, or blend it until completely smooth
Amazake can be eaten as is. You can add it to desserts, smoothies, drink it diluted, or use it in dishes instead of milk, sugar, or flour.
In the photos:
- Hot amazake with cinnamon and lemon zest
- Omelette with amazake (the eggs become extra fluffy)
Amazake with Sweet Potato
Ingredients:
- Sweet potatoes – 330 g
- Lemon – 1 pc
- Amazake – 100 g
- A pinch of salt
- Water – 200 ml
- Raisins – 30–40 g
Method:
- Wash and slice the sweet potatoes (1–1.5 cm) and the lemon (3–5 mm) into rounds
- Place all ingredients into a pot and cook over medium heat for 10–15 minutes, until the sweet potatoes are tender but still hold their shape
- Gently mix everything together
Enjoy a healthy winter snack!
Enjoy your meal
