Japanese Cooking For The American Table/Susan Fuller Slack 1996

Steamed Pork & Rice Chrysanthemums (Kiku Mushi Dango)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup mochi gome (sweet glutinous rice) 2 cups water 2 or 3 drops each red and yellow food coloring
1 pound ground pork 1 large egg 2 green onions, finely minced
2 teaspoons sesame oil 2 tablespoons soy sauce plus additional for dipping 2 tablespoons chicken broth
2 tablespoons sake 1/2 teaspoon salt 1 teaspoon grated gingerroot
1 large garlic clove, finley minced fresh chrysanthemum leaves soy sauce



1 Place rice in a large bowl; fill with cool water. Swish your hand through the water; pour off water and add fresh. Repeat process until the water is fairly clear. Drain rice in a large strainer; tap gently to remove liquid. Divide between 2 medium-size bowls. Add 1 cup water to each bowl. Add red color to one bowl, yellow coloring to the other bowl. Soak 6 hours or overnight.
2 In a large bowl, combine pork, egg, green onions, oil, soy sauce, broth, sake, salt, gingerroot and garlic. Drain each bowl of rice separately in a fine strainer; place on separate plates. Form 16 to 18 meat patties, approximately 2 inches in diameter and 3/4 inch thick. Press tops and sides of 1/2 of the patties into pink rice; the other 1/2 into yellow rice.
3 In a wok or deep pot, bring water to boil. Line steamer tray with damp cheesecloth. Place patties on cloth, rice-side up. Cover and place over boiling water. Reduce heat to medium-high. Steam 20 minutes or until pork is no longer pink inside and rice is tender. Place 1 pink and 1 yellow rice chrysanthemum on each individual black plate. Garnish with chrysanthemum leaves. Serve with soy sauce.

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