How to Special at dinner Macrobiotic Steamed Nagaimo Yam and Amazake Bread

Clayton Bridges
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How to Special at dinner Macrobiotic Steamed Nagaimo Yam and Amazake Bread
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How to Special at dinner Macrobiotic Steamed Nagaimo Yam and Amazake Bread Delicious, fresh and tasty.

Macrobiotic Steamed Nagaimo Yam and Amazake Bread. Great recipe for Macrobiotic Steamed Nagaimo Yam and Amazake Bread. I think macrobiotic recipes look unappetizing in general, but I wanted to make a delicious macrobiotic snack with ingredients available on hand! I came up with a wonderful, slightly sweet and rich steamed bread.

I came up with a wonderful, slightly sweet and rich steamed bread.

It tastes best fresh out of the oven.

Yes, definitely sweet potato and soy sauce is a delicious combination.

You can cook Macrobiotic Steamed Nagaimo Yam and Amazake Bread using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Macrobiotic Steamed Nagaimo Yam and Amazake Bread

  1. You need 100 grams of Nagaimo yams (peeled).

  2. It’s 100 ml of Sweet sake.

  3. Prepare 50 ml of Water.

  4. You need 4 tbsp of Beet sugar.

  5. Prepare 1 tbsp of Canola oil (or rapeseed oil).

  6. Prepare 100 grams of ※Whole wheat flour (something that has strong bread flour in it).

  7. You need 1 tsp of ※Baking powder (without aluminum added).

  8. It’s 2 tbsp of Mixed nuts (this is for decoration, so please use what you'd like).

Too bad sweet potato will not have crisp (yet tender) texture like Nagaimo when you bite into it.

But I know it'll be delicious.

If you cook thick slices, I recommend pre-cook (but it depends on sweet potato types). 🙂 Combine bread flour and cake flour, and add to the milk mixture.

Add salt and milk powder, and start the mixer kneading with a dough hook at medium speed.

Macrobiotic Steamed Nagaimo Yam and Amazake Bread step by step

  1. Grate the nagaimo yam, and mix in the sweet sake, water, canola oil, and beet sugar with a wooden spatula or egg beater in order..

  2. Mix the whole wheat flour and baking powder together. ※I like cutting corners, so I put both into a Tupperware container and lightly shook the ingredients together..

  3. Add Step 2 to Step 1 a bit at a time. ※Make sure to mix well so that it doesnt clump up..

  4. Cut out a small piece of parchment paper and line a microwave safe container with it (you can use a teacup if youd like), and pour in the batter. Add in nuts of you'd like (I used some leftover nuts as a garnish)..

  5. It will take 5 minutes over low heat if you use a pressure cooker to steam it (let it sit until the pressure dissipates). It should take around 15 minutes with a regular steamer..

Keep the cooked nagaimo in the fridge to chill.

A few weeks ago, I attended my teacher June Lim's macrobiotic class, and learned about this fantastic bread like steamed dough that is very versatile in cooking.

It has a texture like a sponge that can absorb liquid and seasonings, and it is chewy enough to withstand long cooking such as braising and deep frying.

It is called kao fu (烤麸).

Heat up the rice bran oil in a wok.