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Exists in two main variations: A 求肥-like variation, and one where 味噌 paste is piped into a hollowed out ゆず. The latter, I think, makes for a very nice 八寸!
Stuffed ゆず
- Take a ゆず (or Amalfi lemon) and scoop out. Keep the lemon pulp to strain off some juice.
- Blend together:
- 200 gr 味噌
- 100 gr brown sugar
- 50 gr lemon juice
- 50 gr walnuts
- Fill lemons to ¾ (that's about 100 gr in a decently sized Amalfi lemon)
- Steam for 1 hour
- Dry for 1 month (but check every now and then, lest it dries out too much). There's a problem of case hardening akin to cured meat if you dry it in too dry an environment, so I'm using our cellar at 60% RH.
求肥-style
This fills the 流し器 nicely with about 1.5 cm height. I wouldn't recommend halving the recipe, lest you end up with little odd sticks
- 130 gr unprocessed sugar (I used palm sugar, and it was nice; but I think some demarara would also be great)
- 90 gr white sugar
- 80 gr water
- 25 gr 醤油
Cook briefly, then add:
- 25 gr chopped walnuts
- 47 gr 上南粉
- 40 gr みじん粉
Knead the whole affair well for 2', then add into 流し器 lined with baking paper and steam for 40'. Take out, cover both sides with oblates. Cut.
🥶 I think this too might be easier to cut if you freeze it.
Ideas
- Some recipe also add bonito flakes or sesame seeds to the mix