Barley Kanji
A traditional restorative tonic made by slow-simmering pearl barley to extract its vital nutrients. This strengthening beverage involves blanching the barley to remove bitterness, then reducing it into a concentrated liquid before finishing with fresh milk and sugar. Though historically prized for its health benefits rather than complex flavor, the creamy, sweetened result is a soothing, warm drink perfect for recovery or energy.
Ingredients
- 1 heaped teaspoon Pearl barley (Originally 'small one spoon'.)
- 1 cup Water (for blanching) (Originally 'half seer' (approx 1 cup).)
- 2 cups Water (for simmering) (Originally 'one seer' (approx 2 cups).)
- 1/2 cup Whole milk (Originally 'one pasher' (1/4 seer).)
- 1 tablespoon Sugar (Or to taste.)
Instructions
- 1Take the pearl barley and crush or bruise it slightly using a mortar and pestle. Wash the barley thoroughly until clean.
- 2Place the washed barley in a saucepan and pour in the first portion of cold water (approx. 1 cup). Place on the stove and bring to a boil. Once it has boiled once, remove from heat and drain off all the water. This step removes impurities and bitterness.
- 3Return the blanched barley to the pot and add the second portion of cold water (approx. 2 cups). Cover the pot and place over low heat (originally hot coals). Simmer gently until the liquid reduces significantly to about 3/4 of a pasher (approx. 3/8 cup or 3 ounces).
- 4Remove from heat. Strain the liquid through a fine sieve or cloth to remove the barley husks and solids; discard the solids. Return the strained liquid (kanji) to the pot. Add the milk and bring to a boil, letting it bubble 4-5 times. Stir in sugar to taste and serve warm.