Karinto manju are delightful Japanese treats that perfectly blend the crispy texture of karinto (a deep-fried dough confection) with the sweet, chewy filling of manju (a type of bun). These irresistible little snacks offer a captivating contrast of textures and flavors, making them a unique and enjoyable experience. Imagine the satisfying crunch of the exterior giving way to a soft, subtly sweet interior – a truly delightful combination that's surprisingly easy to recreate at home. Their charming appearance, reminiscent of small, golden nuggets, adds to their appeal, making them perfect for sharing or enjoying as a personal indulgence.
This recipe guides you through the simple steps of creating your own batch of these addictive treats. From preparing the dough and filling to achieving the perfect crispy texture, we’ll walk you through every stage, ensuring delicious homemade karinto manju every time. Ready to embark on this fun and rewarding culinary adventure? Let's get started!
Tools Needed
- Microwave
- Heat-resistant bowl
- Steaming plate or two heat-resistant plates
- Frying pan
- Plastic wrap
- Cutting board
Ingredients
- Cake flour
- Koshi
- Black sugar (Kuromitsu)
- Water
- Heavy soy sauce
- Frying oil
- Baking soda
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Cut dough into 20g pieces and roll into balls. Cover loosely with plastic wrap to prevent drying.
- Place black sugar in a heat-resistant bowl, add water, mix well, and microwave for 30 seconds. Mix again until fully dissolved. Let cool completely.
- Mix baking soda with water separately.
- Combine cooled black sugar, heavy soy sauce, and water. Mix well.
- Gradually add cake flour and mix until a dough forms that doesn't stick to your hands.
- Sprinkle flour on the cutting board, knead the dough, and divide it into 6 equal parts.
Step 2. Shape and Steam the Manju
- Roll each dough piece, place a portion of the filling in the center, wrap and seal tightly. Shape into balls.
- Steam the Karinto Manju using a steaming plate in a frying pan with about 1cm of water for 10 minutes. If using a regular steamer, follow the same timing.
Step 3. Cool and Deep Fry
- Once steamed, let the Karinto Manju cool until the surface is dry.
- Deep fry in oil at 180°C for about 2 minutes, ensuring they float slightly in the oil. Remove and drain on paper towels for 3 minutes.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- If using solid black sugar, chop it finely before using.
- Ensure the black sugar mixture is completely cool before adding baking soda to prevent it from vaporizing.
- If the dough sticks to your hands, lightly coat your hands with flour.
- Use enough oil to fry the Karinto Manju; it helps prevent burning.
- Don't over-fry the Karinto Manju, as they can turn black and burn.
Nutrition
- N/A
FAQs
1. Can I use a different type of flour for the karinto dough?
While the recipe uses all-purpose flour, you can experiment with a blend of all-purpose and bread flour for a slightly chewier texture. Avoid using cake flour as it's too delicate for this recipe.
2. How can I store leftover karinto manju?
Store leftover karinto manju in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to a month. Reheat gently before serving.
Making karinto manju is a rewarding experience that allows you to enjoy the unique flavors and textures of this Japanese delicacy from the comfort of your own kitchen. With a little patience and these simple steps, you’ll be enjoying crispy, golden-brown treats perfect for sharing or savoring as a special treat. Now go forth and create your own batch of these irresistible homemade delights!