Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Kushidango
Ingredients
Directions
Put rice flour in a bowl and add warm water.
Knead the dough well.
Make small round dumplings.
Place the dumplings in a steamer and steam them on high heat for 10 min.
Cool the dumplings and skewer them in bamboo sticks (3-4 dumplings each stick).
Mix water, sugar, and soysauce in a pan and put it on medium heat.
Mix the water and potatostarch in a cup and set aside.
When the sauce boils, add the starch mixture and mix quickly.
Slightly grill the skewered dumplings and brush the sauce over them.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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