Recipe: Appetizing A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko

Franklin Williamson
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Recipe: Appetizing A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko
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Recipe: Appetizing A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko Delicious, fresh and tasty.

A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko. But I'm not sure when I will get to go there, so I made these at home. You're gonna be shocked at the secret ingredient in this one. Crispy Spinach and Feta Filo Dough Borek - Armenian Chicken Saag is a classic Indian curry with spinach.

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You can cook A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko

  1. You need 20 grams of Raw gluten (namafu).

  2. It’s 1 of → Homemade namafu.

  3. It’s of For toppings:.

  4. It’s 1 of Dried fu.

  5. You need 1 of Anko.

  6. Prepare 1 of Matcha ice cream.

  7. It’s 1 of Whipped cream.

  8. Prepare 1 of Brown sugar syrup.

  9. You need 1 of Kinako.

Lightly toast the bread (for about a minute).

When it is toasting slice the tomato and spring onion.

Mix the sesame oil, soy sauce, Sriracha and mayo together and spread on one side of each piece of toast.

Add the sliced tomato and spring onion on top of one slice of the bread, on the side with the Sriracha mayo, you can add the salt if you would like.

A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko instructions

  1. Prepare the store-bought namafu. You can also make homemade namafu. Use my "Homemade Fresh Wheat Gluten from Kyoto".

  2. Cut the namafu. Its chewy and filling, so cut it thinly and use a small amount. The namafu shown in the photo are yomogi and black sesame flavors..

  3. You just need to top the namafu with anything that you like, but I used dried fu to add a Japanese feeling. If its too large, crush it into pieces..

  4. Top the namafu with dried fu, whipped cream, ice cream, anko, etc… or anything that you like! It can be great with black sugar syrup or kinako (toasted soy bean flour) as well..

  5. This Japanese-style parfait has castella cake at the bottom and a chocolate wafer as a finishing touch..

Here is how you achieve it.