This is my favourite Japanese dessert – clear glass squidgy balls with brown sugar syrup and soybean flour. It’s pretty easy to make though the clear mixture requires extreme fragile handling otherwise it becomes a blobby mess.
What to do, what to make? To answer that question, the procedure in our house is rather simple. I go to the freezer, open the meat drawer and just take a look at what I’ve got and what feels good. 571 more words