Japanese tricolor meatballs are one of the most classic snacks in Japan. Made of baked sesame balls coated with sweet soy sauce. When brushing caramel sweet soy sauce, every bite is sticky, delicious and satisfying, not sweet or greasy. Mitarai jiaozi has a unique texture and taste. Chewy jiaozi has a mild sweetness and a little smoky smell when baked.

According to Japanese legend, pink, white and green are the three colors that the gods like. Pink and white mean good luck in Japan, and green can ward off evil spirits and prevent mildew. If you eat meatballs made of these three colors, you will be lucky and unlucky.

Method for making tricolor meatballs

1. Mix tender tofu, white jade powder and sugar, add a little water and knead into dough (be careful not to add too much water, otherwise the meatballs will stick and not form).

2. Divide the rice flour into three equal parts, use one part of rice flour, add a small amount of matcha powder, and then rub it until the whole rice flour turns green (matcha control can add more matcha powder as you like), take another part of rice flour, add a small amount of pink food pigment, and rub it in the same way until the color is even.

3. Boil hot water, add the meatballs until they float, cook for another 2 minutes, and put them in cold water (adding cold water can make the meatballs taste better).

String the green, white and pink balls in turn with a long bamboo stick.