Jatjuk, Pine Nut Porridge, 松仁粥, 松の実粥, 잣죽 Leave a comment

Rice and pine nuts are puréed and simmered until thick. The nutty aroma and velvety texture make it a wonderful appetizer or recovery food.

将松仁和白米磨成细致的粉末,加水熬煮而成,它口感香醇,营养丰富,适于患者食用。

將粳米和松仁搗碎後倒入水煮成的粥。不僅可品嘗松仁特有的香酥味,營養也很豐富。

松の実と米を細かく挽き、水を加えて煮たお粥。香り高く栄養豊富なため、病人の回復食にも最適。

Ingredients (serve 4)
1 cup short-grain rice (7 oz, 220g), ½ cup pine nuts (2½ oz, 75g), 5 cups water (1.25L), honey and salt as needed

Preparation
1. Rinse the rice and soak in the water for 30 minutes and then drain.
2. Blend the rice and 1 cup of water together in a grinder. Drain liquid through fine sieve, keeping the rice solids.
3. Blend the pine nuts and ½ cup of water together in a grinder and then drain through a fine sieve, keeping the pine nuts solids.

Cooking
1. In a heavy saucepan, add the rice and 4 cups of water. Bring to a boil over low heat and stir with a wooden spoon.
2. When the rice mixture becomes transparent and thickens, pour the pine nut mixture slowly while stirring in one direction with wooden spoon to release the lumps.
3. Cook for 10 minutes. When the lumps release and it becomes smooth, cook for 5 minutes more. Serve with honey and salt.

en.wikipedia.org/wiki/Jatjuk

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