Buckwheat Bowl Pudding
The buckwheat is husked to become buckwheat groats. The groats are soaked in water to soften them the day before, then kneaded into a paste. After fine straining, the paste is scooped into bowls and steamed. Stir once with chopsticks midway through steaming. Once cooked, it is ready. Let it cool in a cool place, then pour over a dipping sauce made with vinegar, ginger, sesame, chili, mashed garlic, and sesame oil before eating.
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