葛切り
- This is probably the absolute baseline of a sweet, yet it's so satisfying.
- For one serving, it's 35 gr 葛 (I used the crumbly kind this time) to 70 gr water. Mix and stand for at least one hour, then whisk up.
- Prepare your station: Large pot with 95°C water, large pot with 40°C water, 流し器 that fits into those, some sturdy tweezers to manipulate the 流し器 with; a dough scraper, cutting board, serving vessel.
- Regarding the latter, you can find the Japanese fascination with glass in summer a bit obtuse, but here it works really well
- Through a sieve, pour about half of the liquid into the 流し器. It should cover the surface barely. Put into hot water and wave back and forth. Not too much, otherwise it will solidify at the edges; but do this until you have a skin (about 25 seconds). At this moment, submerge the 流し器 in the water and wait until it turns translucent (maybe 5 seconds). Then put into the lukewarm water. With the scraper, get the sheet out, make neat with your hands and cut into noodles.
- Serve with black syrup, which is really the flavour of the dish.
