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1
Roast the black sesame seeds.
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2
Combine the koshi-an and the roasted sesame seeds.
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3
Wrap it with plastic wrap (make it into a long stick about 20 cm).
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4
Using a dough scraper, divide the koshi-an into 12 equal potions.
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5
Roll the koshi-an into balls.
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6
Mix the egg white and sugar until thick.
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7
Sift in the dry ingredients, and combine well with a spatula.
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8
Once the dough looks sticky like this, the mixing is done.
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9
Transfer to a dusted working surface.
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10
Roll out the dough into a flat stick about 20 cm long, and divide into 12 equal pieces with a dough scraper.
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11
Roll out the divided dough into balls.
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12
Dust your hands with flour and place the dough onto it.
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13
Stretch the dough out into a circle by gently patting it.
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14
[Important] Use a generous amount of flour to dust the dough or it will be sticky.
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15
Place the dough over the koshi-an.
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16
Flip it and start sealing the dough.
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17
[Important] If the dough starts to get sticky, dust with flour occasionally!
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18
This dough is very elastic.
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19
So do not worry if it seems like the dough won't be enough to seal it.
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20
Just relax and slowly gather the dough and it will seal.
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21
Make a circle with your fingers and make an edge.
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22
Add the powdered green tea on top.
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23
Make sure to dust the container and place in the dough, so it won't stick to the container.
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24
If you are storing the dough, freeze it at this point without the powdered green tea.
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25
Heat the vegetable oil in a skillet over low heat, pan-fry the dough on the top-side first.
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26
Cook them slowly.
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27
Once they are golden brown, as shown in the photo, they are done.
