Miso Yubeshi (Steamed Yuzu and Miso Rice Cakes)
Quick answer
- Total time
- 100 min
- Level
- Hard
- Servings
- 15 servings
- Ingredients
- 9
About this dish
Grated yuzu zest and juice, fresh ginger, and miso go into the sweet rice dough, so each piece tastes salty and citrusy as well as sweet.
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The rice flours are added all at once to the hot yuzu-miso liquid, which cooks them into a dough right in the pot. Each of the 15 portions is wrapped in a food-grade bamboo sheath and steamed. Pieces that firm up soften again when unwrapped and warmed in the microwave or a pan.
Ingredients
Instructions
- 1
Soak 15 food-grade bamboo sheaths in water for 20 minutes to soften and wipe both sides clean.
Blanch for 2 minutes, spread out to drain completely, and prepare thin bamboo ties as well.
- 2
Sift 600g glutinous rice flour and 400g non-glutinous rice flour separately, then combine evenly in a large bowl.
Reserve 50g from the 600g white sugar for the yuzu zest.
- 3
Wash and dry 5 yuzu, finely grate only the yellow zest, and rub it into the reserved 50g sugar.
Halve the fruit, squeeze the juice, and remove seeds. Blend 1 cup water with the juice, sugared zest, and 30g peeled ginger until smooth.
- 4
Add 200g miso and 0.5 cup water to the blender and process until lump-free.
Pour into a heavy pot, add the remaining 550g sugar, and heat over medium while stirring continuously. Turn off the heat as soon as large bubbles rise.
- 5
Add the mixed rice flours all at once to the hot pot and beat quickly with two wooden spatulas until one mass forms.
Only if dry flour remains, add the final 0.5 cup water gradually. Cool for 15 minutes until safe to handle.
- 6
Divide 2 tbsp oil into a very thin coating over the inner sides of the bamboo sheaths.
Divide the dough into 15 portions, press each into an oval about 2cm thick, place on a sheath, wrap firmly, and tie with bamboo strips.
- 7
Arrange the yubeshi without overlap in a fully steaming basket and steam strongly for 40 minutes.
Open one and confirm the center is at least 90°C and uniformly chewy with no dry flour. Cool in the sheaths on a rack and refrigerate within 2 hours.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「くまもと食の名人」 · Checked: 2026-08-11
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