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1
Combine the shiratamako with the amount of water listed on the package.
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2
Knead the dough well, and divide into half.
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3
At first the dough will be floury, but as you knead, it will become smooth and soft.
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4
Roll the anko into balls.
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5
If using sesame seeds paste, mix it in the anko before forming into balls.
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6
Flatten out the dough with the palm of your hands, place the anko in the center, and wrap.
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7
Here in the photo, I placed the dough on the surface to show how much I flatten it out.
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8
If you don't place the anko in the center of the dough, the anko will ooze out while deep-frying.
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9
In a bowl, add plenty of toasted white sesame seeds, and coat all sides of the ball from Step 3 by gently pressing the dough.
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10
The sesame seeds will stick to the dough with just the moisture from the dough.
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11
Heat the oil over low-medium heat (140-150 C), and deep-fry the sesame balls.
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12
After a couple of minutes, once the sesame balls begin to crack on their surface, as shown in the photo to the right, quickly remove them from the oil.
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13
If you keep rolling the sesame balls around in the oil while deep-frying, you could reduce the amount of oil so that half of the sesame balls are peeking out of the oil.
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14
It will be difficult to roll them around if you are making a big batch, in this case, you should use plenty of oil.
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15
Don't worry even if the sesame balls crack open.
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16
If you immediately remove them from the oil, they will return to their original shape.
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17
If they don't return to their original shape, close them up with your fingers, being careful not to burn yourself.
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18
I used this store-bought sesame seed paste.
