chew your shiratama…

Sometimes I forget to mention the fine-print disclaimers when I’m eating with my husband. For instance…every single year on New Year’s Day, 2 or 3 people, usually very elderly and toothless, choke on a piece of Mochi…and die. Sad, but true. And the lesson here is that you should never swallow Mochi without chewing. Duh!

For whatever random reason, I suddenly wanted to eat Shiratama for dinner. Shiratama (literally “white balls”) are small, glutinous balls made of specially-processed rice flour, very similar to Mochi, but primarily eaten for dessert with sweet azuki beans. The only issue with this recipe is that you have to get a hold of Shiratama-ko (Shiratama flour) - slightly different from rice flour and even Mochi-ko. I don’t think any other substitute would hold up in heat and still retain its chewiness. I’ll keep experimenting.

SHIRATAMA ORANGE CHICKEN.

Ingredients: (2 Servings)

1 lbs chicken cutlets
1 orange (zest and juice)
1 8oz can mandarin oranges (light syrup)
3 tbs rice wine vinegar
2 tbs white sugar
2 tbs hoisin sauce
2 tbs soy sauce
1 tbs honey
1 tsp salt
1 tsp chopped garlic
1 tsp chopped ginger
1 tbs cornstarch (dissolve in ¼ cup water)
½ cup scallions, chopped

Sautee the chicken cutlets. In a bowl, mix all ingredients (except the cornstarch). Once the chicken has browned, pour mixture and let simmer until liquid has reduced to about 1/4. At this point, add the Shiratama (if you have any - follow instructions on packet) and cornstarch; heat for another 2 min or so.  Serve over rice if omitting Shiratama.

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