Egoma (perilla seeds), a specialty product of Fukushima Prefecture, is a superfood with high nutritional value.
It is said that if you eat it, you will live 10 years longer, so the locals call it “Junen” (meaning 10 years).”
Junen botamochi” is often made at home on the vernal equinox.
Sticky glutinous rice and flavorful egoma make delicious botamochi. The sweetness is moderate, so please adjust the amount of sugar to your liking.
INGREDIENTS:8 rice balls
- 150g glutinous rice (sweet rice)
- 180ml water
- 70g roasted egoma (perilla seeds/junen)
- 3 tbsp sugar
- a pinch of salt
INSTRUCTIONS
STEP
Preparation
- Gently wash the glutinous rice and soak it in water for 1 hour.
STEP
Grind egoma
- Put the egoma in a frying pan and heat over low heat. Shake the frying pan while roasting, and when the egoma has a toasty aroma, put it in a mortar.
- Grind the egoma until slightly sticky using a pestle and mortar. Add sugar and a pinch of salt and grind it well.
STEP
Cook rice
- Drain the glutinous rice in a colander.
- Add glutinous rice and 180ml of water to a pot, cover and cook over medium heat until boiling. When it boils, simmer for 12 minutes on low heat, turn off the heat and steam for 10 minutes. (When using a rice cooker, the amount of water is the same)
STEP
Coat with egoma
- Place the cooked rice in a bowl and mash half of the rice grains with a pestle moistened with water.
- Soak your hands in water with a little salt (or use plastic wrap), roll the rice into 8 equal pieces, and coat it with the egoma.
NOTES
- [How to roast raw egoma] Put the egoma in a frying pan and heat over low heat. Shake the frying pan while roasting, and turn off the heat when 2 egoma seeds pop.
