Kohakutou Recipe

Kohakutou is a Japanese dish that originated from Okinawa.

This dish can be made with many different types of seafoods, but it typically consists of tuna or salmon.

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Snack

Cuisine: American

Keyword: Kohakutou

Servings:

Calories: 112kcal

Add water to your pot and bring to boil. While waiting for the water to come to a rolling boil, crack two fresh eggs into separate bowls and begin beating.
Once boiling starts, stir vigorously until the mixture reaches 165℉ temperature. At this point, pour the hot water into a mixing bowl. Be sure not to add cold water because that could cause the eggs to curdle.
When the water is ready, slowly drop in the beaten eggs one at a time. Make sure to keep stirring constantly so that the eggs don’t stick together.
After adding the last egg, continue to mix the dough until it forms a sticky ball. If you let it sit too long before cooking, the balls won’t cook properly.
Remove the dough from the bowl and roll it into a rope about ¾ inch thick. Then cut the rope into equal pieces and place them onto a baking tray lined with parchment paper.
Now that everything is prepared, preheat the oven to 400℉. Cook the kohakutou for 15 minutes.

Tried this recipe?Let us know how it was!