Yuri!!! on ICE basically destroyed the world in one fell swoop. On one side, the fujoshi were left screaming and frothing at the mouth over the very homoerotic relationship between Yuuri Katsuki and Victor Nikiforov. For once, a relationship between two men did not show one as an outfit away from being a woman, or a crying, messy uke who is not sure of what he wants. The other side left everyone with a rather engaging story that kept fans interested while Yuuri trained to get back on the ice and become a world champion. The best part too? Food is EVERYWHERE in this series. It’s in the cards before and after a commercial break as well as Yuuri is obsessed with Katsudon, a very famous Japanese dish.
In fact, food is what has made it a bit hard, among his mental state, for Yuuri to get back on the ice. He has gotten out of shape because of his desire to eat everything in sight when he did not do well and in general. Training hard, he gets his body back, but food is still everywhere. Today, we are going to be talking about another VERY cultural dish from Japan. It is a sweet known as Kibidango! Let’s go~!
Kibi Dango from Yuri!!! on ICE
The widely held misconception about this dessert is that it was invented in the early Ansei era in 1856. Historians have tried to trace back further the history of this humble dessert often paired with green tea, but the problem is that it is hard to do so. Every path found has a slightly different story or the details behind it are murky. Whether the series does or does not reveal that Yuuri likes Kibi dango, we are almost sure beyond a shadow of a doubt that he would love it. Without further ado, we hope you are hungry because today we will be exploring how to make this Japanese wagashi (confection). Thankfully this recipe is rather easy and just requires some mixing.
What You Will Need:
Want to be extra? Make double this recipe and form them into a medium sized ball about the size of two fingers bent in, and then put them on a stick or skewer. Then you just need to roll them in Kinako and dig in.
How to Cook It:
1Mix both flours, the beet sugar, and salt together in a bowl.
2Then with a rubber spatula, mix in the water bit by bit until it forms a thick mixture. If you add it all in at once, it will not taste good so be careful!
3Form these into small round disc-like shapes no bigger than the size of your palm.
4Bring water to a boil in a pot and then very slowly and carefully, drop the discs or mochi into the water. Be very, very careful here not to burn yourself. Use cooking chopsticks to lower them in or, even better, a soup ladle.
5Make sure to break apart any mochi that may begin to stick together.
6Once they have all begun to float on the surface of the boiling water, carefully remove them from the water and let them cool just slightly. A few minutes is all you need.
7Generously or just lightly, coat them with the kinako powder and anko to your liking.
8They are best warm, so as long as they are not too hot, dig in!
(Note: You do need to lower things into boiling water and then fetch them after. Please be VERY careful when you do this as even if you do not touch the water, the steam can still burn you. )