Hana Arare

Clara Masaki

• 2 large eggs
• 2 C. milk
• 1 pinch salt
• 1/4 C. goma (roasted sesame seeds)
• 3 C. flour
• 3 C. mochiko (rice flour)
• 6 T. sugar
• 4 tsp. baking powder
• vegetable oil for frying
• 1/2 C. shoyu sauce
• 1/2 C. sugar
• 1/2 C. white Karo syrup
• 1 pinch Ajinomoto
• four 9″x13″ pans

Preheat the oven to 215°. Beat the eggs and milk together. In a separate bowl, combine the salt, goma, flour, mochiko, sugar and baking powder. Add the dry ingredients to the egg mixture and knead dough slightly. Form dough into a 1-1/2″ balls and roll very thin on floured pastry cloth. Cut into small squares and deep fry in hot oil, browning both sides evenly. Set aside to drain and cool. Break into small pieces and put on 9″x13″ pans. Combine shoyu, sugar, Karo, and Ajinomoto. Brush shoyu mixture on to pieces. Bake about 40 minutes, stir every so often, until shoyu sauce dries.