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1
Combine the powdered koshi-an, sugar, and salt in a pot over heat.
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2
Once it comes to a boil, bring down the heat to medium and cook down for 5 minutes.
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3
Once cooled, chill in the refrigerator.
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4
Add water to the shiratamako and knead until the dough becomes a little softer than your earlobes.
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5
Add water a little at a time and add more if needed.
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6
Separate the dough into two portions and dye one with the cocoa powder and the other with strawberry powder.
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7
Divide the white dough into 18 portions and roll into flattened circles.
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8
Lay each on a square sheet of parchment paper.
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9
Take the cocoa dough, roll into a coil and attach to the white dough to form the ears.
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10
It's best if the brown dough is slightly softer than the white dough so that it sticks well.
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11
Form the eyes and nose out of the cocoa dough.
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12
Roll the strawberry dough into tiny balls and attach on the top of the ears to form ribbons.
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13
Drop the mochi dough into a pot of boiling water with the parchment paper.
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14
Once it has risen to the surface, cook for an additional 1-2 minutes.
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15
Transfer the mochi balls to a bowl of cold water and gently peel off the parchment paper.
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16
Ladle the Step 1 soup in a soup bowl, float the doggie mochi balls, and serve.
